Gorgeous weekend. 70 degree weather, beautiful blue sky, lots of rain the past week so everything looks great and lots to do but no agenda. Just wanted a weekend to garden. Transplanted a pear and apple tree to the backyard, 6 lilac bushes closer to the house, and moved a few things around in the front yard. We quit around lunchtime and had some leftover veggie chili that had been in the freezer and spent the day sitting in the shade Smurfing and admiring the garden and the sky. For dinner, we are always looking for new variations on marinades and sauces and I found this one this week and asked Tim to try it. Absolutely amazing! I couldn't stop eating it was so good.
Honey Teriyaki Chicken
3-4 pounds thighs and drumsticks
1 tablespoon corn starch
1 1/3 cup Mirin rice cooking wine
1/2 cup honey
3 cloves garlic, minced
1 tablespoon freshly grated ginger
2-3 tablespoons Sriracha
1. Preheat the oven to 375 degrees . Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
2. In a small bowl, whisk together the cornstarch and 1 tablespoon water. In a large glass measuring cup or another bowl, whisk to together the soy sauce, Mirin, honey , garlic, ginger, Sriracha and cornstarch mixture.
3. Arrange the chicken parts in a single layer onto preparing baking dish. Pour the sauce evenly over the chicken.
4. Place into oven and bake for 45-50 minutes, using metal tongs to turn at halftime. then broil for 2-3 minutes, or until the wings are slightly charred.
5. Let cool for 10 minutes before serving.
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