I’ve been giving my grill pan a real workout lately. You might think that I’m just making do with indoor grilling because I don’t have a bbq, but the truth is, I really love my grill pan. It’s true that I can’t cook outdoors because I live in an apartment with a tiny balcony – barbecuing would be too dangerous of a risk. But I’m happy because I can get that charred flavour I love plus the grill marks that make my meals seem a bit more exciting.
My husband bought me this pan on our very first Christmas together back in our dating days. Obviously, things were meant to be. Now on with this chicken! This is an easy to whip up kind of dish. While it isn’t the most authentic teriyaki recipe, it can be made with ingredients you’ve probably got on hand right now. It’s sweet and tangy and salty which means that it’s perfect (as long as your taste buds are anything like mine). And look at those grill marks! I used skinless organic chicken thighs here because they manage to stay moist even without skin,they have great flavour and thighs get bonus points for being cheaper than their white meat counterparts.
Elsewhere: Oh boy, do I have some catching up to do! Over at Poppytalk, I make the perfect late summer lunch: zucchini & sweet corn fritters with a fresh cucumber-tomato relish. And I write about all the cool cookbook trailers that seem to be spilling out over at ReadyMade.
I served this chicken with the quick summer squash & pea saute and a beet & daikon radish slaw. The slaw, while pretty in pink, wasn’t perfect so you won’t find the recipe on this blog yet.
quick grilled teriyaki chicken
1/3 c honey
3 T soy sauce
2 limes, juiced
3 cloves garlic, minced
1 T fresh ginger, minced
1/4 t cayenne pepper
4 skinless chicken thighs
In a small bowl, combine everything but the chicken, whisking so everything is incorporated. Add chicken thighs into a large ziplock bag along with the marinade and let sit for at least 20 minutes.
Preheat oven to 400F. Heat up a cast iron grill pan (or a plain cast iron skillet). When pan is hot, add chicken. Grill for about 5-8 minutes and then flip.
Meanwhile, add marinade into small saucepan and bring to a boil. Let boil for a few minutes and then simmer over low heat.
Place chicken in oven and bake until chicken is cooked, about 15 more minutes, brushing occasionally with marinade. Serve chicken with reserved marinade if desired.