A new week.
A new start.
A new pledge to be better at fixing dinner for the family (at least that’s what I keep telling myself)
So if you’re trying to feel motivated too, then I’ve got your dinner menu ready!
And it starts with the easiest chicken, ever….which will make your house smell amazing.
My mom calls this Sunday Chicken because well, we often had it on Sunday for dinner. Just the smell of it takes me right back to being a kid. But this chicken is so easy (and tasty) I think it should be called Sunday-Monday-Tuesday-Wednesday-Thursday-Friday-Saturday Chicken.
Okay. We’ll stick with Easy Teriyaki Chicken.
Here’s what you do….
EASY TERIYAKI CHICKEN
This recipe works with any amount of chicken, and with any cut.
Mostly I prefer leg drumsticks because everyone in the family loves them—and I love meals that both kids and adults get excited about.
4-5 pounds of chicken drumsticks
1 bottle of soy sauce (16-17 oz, I prefer Polar brand)
1/4 cup brown sugar
1-2 tsp dried ginger
dried onion flakes
• Prep your chicken by removing the skin. (If I’m planning ahead, I like to do this the night before and then place the chicken in a sealed bag in the fridge. Good time saver.)
• Place the chicken in a large stock pot.
• Pour enough soy sauce into the pot to cover the chicken halfway.
• Then pour water in the pot till it covers the chicken.
• Add the brown sugar, ginger, a few shakes of dried onion flakes.
• Place the pot on the stove and bring the whole thing to a boil. Then turn the heat down and allow the mixture to simmer for 20-30 minutes.
• Turn off the heat, place the lid on the pot, and let the whole thing sit (covered) for 1 1/2 to 2 hours.
The waiting is actually my favorite part.
Cause while that pot sits there, I can get the rest of the meal ready.
When the chicken is done, you can eat it as-is OR grill it for a few minutes for that summer “grill” flavor.
Either way, the chicken is so delicious and moist, it almost falls right off the bone and into your mouth.
Then pair it with some Sweet Corn Bread, and THIS Mac N Cheese (oh wow), and some fruits and veggies.
And dinner is served!
Use the leftovers in your favorite chicken sandwich, on a salad, or in a wrap….and have a head start on the rest of your meals for the week!
Have a great Monday, friends.
Just yum … going to try this. Thanks for the recipe! (BTW, your kitchen is gorgeous — love the colors with your stockpot on the stove!)
That looks delicious – and adaptable for slow cookers. Thank you!
Don’t moove, I’m coming!! 😉
Looks so yummy! I know what my family is having for dinner tonight. Thanks!
Mmmm mmm. That looks amazing!
Ok I have to admit – I was a little skeptical about such a simple recipe. Our chicken didn’t look very pretty, it wasn’t nearly as dark as yours, maybe too much water? But it tasted delicious! I didn’t have any dried onion so I cut up a little bit of real onion and tossed that in. The first thing my husband told me after dinner was that he was really mad at me – because there wasn’t more!
oh good! I’m glad you liked it! And yes, the more water you add, the lighter the color will be.
On the flip side….I’ve added too much soy sauce before and it looked a little funny too….like chocolate chicken! 🙂
I can’t wait to try this! Looks and sounds delicious and I love that it’s easy.
Love it! Made a whole pot of drum sticks last night for a potluck and the chicken was so tender! Thanks for sharing! Will definitely make it again!
So we made this tonight and everyone seemed to love it. Only left it on the stove for 45 minutes, instead of the 90-120, but that was because we had to get the kids to bed.
So what do you do with the extra sauce the chicken cooks in?
This made my dinner hour tonight. Just waiting for delicious is my kind of meal. Thanks Dana! I love everything about this..everything.
Yum….I wish I’d made that now 🙂
Many thanks from Russia for this easy recipe of tasefull chicken. Ginger aroma is fantastic! My family love it, even kids 🙂
I need to try this! But we use a lot of soy sauce. Any suggestions to the sauce that would be left in the pot afterwards?
You can reuse the sauce if you’d like! I’ve done that before…just freeze it in a container and you’re prob good for one more round.
Yum!! Have you ever used frozen chicken? Trying to decide if I can start this with some frozen chicken thighs. Love how simple it looks!