Monday Menu

Did anyone notice that last Monday passed with no menu?? I didn't. But here I am, back on track. And you are in for a huge treat if you make this recipe. So, so good. If you like Happy Teriyaki chicken, you will want to jump up on the table and do a little dance, out of gratitude that you can now make it at home...and even better. If you don't like Happy T chicken, this will redeem teriyaki chicken for you!

Look at the picture above! Thumbs up and big smiles! No good picture of the chicken, but if this won't sell you on the recipe, I don't know what will. Alex proclaimed this his new favorite type of chicken. Brenna has requested it for her birthday dinner...which isn't until December.

Now, this recipe comes from my friend, Brenda. She got it from her friend, Cheryl. Thanks to both of them for passing this along. What to call it?! Well, if Happy Teriyaki is yummy but this is fabulous, then I think we need a name that takes "Happy" up a notch. How about...ecstatic? Yes. I think that will do. Here you go...

Ecstatic Teriyaki!

Skinless, boneless chicken thighs, as many as you want for your family.

Yoshida's Sweet Teriyaki original gourmet marinade and cooking sauce

With a fork, poke your chicken several times in each thigh. Place chicken in a gallon-sized zip-loc bag and cover with sauce. Seal bag and knead the bag around to make sure all thighs are coated. Place in refrigerator to marinade at least 2 hours, or up to 24 hours.

Heat your grill on high. Here's the method that makes it so tender and does not burn the sauce: turn off one side of the grill, leaving the other side on. Place chicken on side of grill that is turned off. (I spritzed mine with non-stick spray first.) Close lid on grill and let the chicken cook for 4-6 minutes. Keep a close eye on it to make sure it's not getting too hot. After the 4-6 minutes, turn off the other side of the grill and flip the chicken, moving to the side that does not have a flame. Turn on the opposite side. So you are not cooking the chicken over the flames at any time, instead you are more baking them on the grill. Cook on the second side 4-6 minutes, checking frequently to make sure nothing is burning. So good. I could eat it again right now if Brad didn't take left-overs to work for lunch...

I served mine with rice, broccoli, and pineapple. If you happen to burn the rice, no worries. Just cover your cooked chicken tightly with foil, and cook a new batch. It'll keep well for the 20 minutes or so the rice cooks. The family may get restless, but that's okay. As long as the chicken is fine. Now, don't try to go all healthy and use chicken breasts instead. Just eat the thighs this once. So moist. Really, you must try this. Have I convinced you yet??

I am assembling my prize package for an upcoming contest on here. I'm thinking early next week we'll begin. It's something you'll want to win. Keep an eye peeled! And if you missed it, check the post below this one for a link to my friend's contest!

P.S...why does spell checker not recognize "teriyaki"???