Everyday Food :: Honey-Teriyaki Chicken

The words "family friendly" often make me more likely to try a new recipe since nothing is worse than making something that the kids complain about. My kids aren't very picky eaters but it isn't always easy to please all four of them with one meal. In the May 2009 issue of Everyday Food, the Family Friendly recipe for Honey-Teriyaki Chicken met two of my top criteria: simple enough for a quick weeknight dinner, and yummy sounding.

I used boneless, skinless chicken breasts rather than the recommended bone-in, skin-on thighs which left my finished chicken looking a bit less crispy and tantalizing than Martha's but the taste was good. I liked the chicken breasts but my kids loved them and they all went back for a second helping: the sign of a true family friendly meal.

Honey-Teriyaki Chicken

serves 4

1/2 cup honey

2 tablespoons rice vinegar

2 tablespoons soy sauce

4 garlic cloves, minced

2 tablespoons peeled and finely grated fresh ginger

coarse salt and ground pepper

8 bone-in, skin-on chicken thighs (about 3 pounds total)

Preheat oven to 475 degrees. Line a rimmed baking sheet with foil. In a large bowl, mix honey, vinegar, soy sauce, garlic, ginger, 1 tablespoon salt, and 1/2 teaspoon pepper. Add chicken and toss to coat. Transfer chicken and sauce to baking sheet.

Bake chicken, skin side up, basting occasionally with pan juices, until well browned and cooked through, 25 to 30 minutes. Serve chicken drizzled with pan juices.