STICKY GINGER SOY GLAZED CHICKEN

Sticky Ginger Soy Glazed Chicken features and simple marinade that turns into a sticky and delicious glaze.

INGREDIENTS

• MARINADE
• 1/4 cup brown sugar $0.16
• 3 Tbsp soy sauce $0.26
• 2 cloves garlic $0.16
• 1 Tbsp fresh ginger, grated $0.05
• Freshly cracked pepper $0.05
• 1 Tbsp cooking oil $0.04
• CHICKEN
• 8 boneless, skinless chicken thighs (about 1.75 lbs total) $7.10
• 1/2 Tbsp cooking oil $0.02
• GARNISHES (OPTIONAL)
• 2 green onions $0.17
• 1 tsp sesame seeds $0.07

INSTRUCTIONS

1. Mince the garlic and grate the ginger using a fine holed cheese grater or box grater. In a small bowl stir together the brown sugar, soy sauce, garlic, ginger, some freshly cracked pepper (about 15 cranks of a pepper mill), and cooking oil. Place the chicken thighs in a shallow dish or a gallon size zip lock bag. Pour the marinade over the chicken and turn to coat. Cover the chicken and marinate for at least 30 minutes or up to a day (refrigerated).
2. When ready to cook the chicken, heat a large skillet over medium flame. Once hot, add 1/2 Tbsp cooking oil and swirl to coat th
3. Once all the chicken has been removed from the skillet, pour the leftover marinade into the skillet and allow it to come up to a boil. Whisk the marinade as it boils to dissolve any browned bits from the skillet. Let it continue to boil until it reduces to a thick glaze*. Turn the heat off, add the cooked chicken back to the skillet, and dredge it in the thick glaze. Garnish with sliced green onions and sesame seeds if desired.

Recipe Adapted From budgetbytes.com

RECIPE NOTES

*It is safe to cook used marinades as long as they come to a full boil, according to the FDA food safety guidelines. This thoroughly cooks the marinade, just like the raw chicken that was in it, to kill bacteria. The used marinade should be cooked immediately a s as long as they come to a full boil, according to the FDA food safety guidelin nd should not be stored uncooked for later use. If concerned, double the marinade and use half for the chicken and reduce the other half in a small sauce pan before brushing it onto the chicken.

an plate, then repeat with the second batch.