Happy Quesday, it was spicy teriyaki chicken thighs and more sweet potatoes on Bubba Ho-Keg tonight.
The boneless, skinless chicken thighs were sprinkled with some basic rib rub (I think I mentioned it wasn’t just for ribs), cooked on the grill at 350°F for about 5 minutes per side, and then glazed with some Yoshida’s Gourmet Sauce and left on the grill for about another 5 minutes. The finished product looked something like this:
The results? Judge for yourself, and keep in mind that I’m a better cook than photographer…
The green bean casserole was courtesy of the spousal unit, and once again she outdid herself with what is a holiday dish for most folks, but we get to eat at least once a month or so. All in all, not bad for a weekday meal.
{ 5 comments… read them below or add one }
Hmmm, I think that plate looks good, although I only eat green bean casserole once a year. I need to do a teriyaki chicken recipe.
The green bean casserole my wife makes is good enough that we don’t want to be restricted to just one holiday a year. She has it down to a science and enlists our daughter to help trim the beans, so it is kind of a family affair.
Now if we can just get the boy to eat it…
Is Yoshida’s just a brand of teriyaki style sauce? I’ve not used it before. The chicken looks great!
Yoshida’s Gourmet sauce is similar to teriyaki sauce, just not as sweet. We get it in the large economy-size container at the local Costlyco, and it has no MSG, artificial preservatives, or fat (but does contain a fair amount of sugars and sodium).
Yoshida’s is one of the better bottled sauces I have tried, certainly the best that is easily sourced. I prefer the family recipe, but have used Yoshida’s in a pinch. Cut it with some dry sherry, sake and some ginger, it really shines then.