Sticky Chicken

How's your holiday shopping going?  I am happy to report I am about 85% done (yeah!).  There were some good deals this past weekend, but honestly most of what I bought I bought online.  Now just waiting for it to all show up and wrap.  I love this time of year when you can actually enjoy it.  Hopefully that'll be the case for us this year (and you too!)

We did get out this weekend and saw the Muppets.  I have to tell you I really enjoyed it.  It was so cute!  The storyline is pretty much one you'd expect from the Muppets - corny, goofy and just plain silly in some places, but that just works for them.  Took me back to my younger years and it was nice to just have a fun movie to watch.  If you haven't seen it ... go.  You won't be disappointed.

The recipe I want to share with you today is one we make often but I've tweaked it now to perfection I think.  It started out with this recipe on All Recipes but I think you'll enjoy my changes if you give it a try (and you should!)

We call it sticky chicken because the marinade cooks down and becomes very sticky - and kind of hard to clean - so after you serve, just throw some hot water in your pan to make clean up a little easier.  I'm not a big fan of dark meat on any poultry, but this works out so it's not too greasy - and it doesn't feel like dark meat if that makes sense.

First, mix together:

• 2/3 cup teriyaki sauce (the thin Kikkoman sauce is good for this)
• 1/2 cup brown sugar (dark or light)
• 1/4 cup brewed coffee
• 1/4 cup dry sherry (or white wine)

Once it's mixed together, add in boneless, skinless chicken thighs.  This amount will coat probably 10 to 12 of them, but I've used the same amount for 8 or even 16 depending upon how much I wanted to make.  Let this marinate all day or even overnight.

When you're ready to cook, heat a small amount of oil in a large skillet.  When it's hot, brown the chicken on both sides and then pour in the marinade.  You'll want to keep flipping the chicken every few minutes and stirring the marinade until it becomes thick and coats the chicken.  That will probably take about 15 or 20 minutes over medium high. 

I like to serve it with mashed potatoes - but rice works just as well.  Last night we had a chopped Asian salad I get prepackaged in the produce section of Wegmans.  But most of the time we have broccoli with it.  Enjoy!

Comments

[paula]

That looks really good. I have one package of boneless chicken thighs left in my freezer too.

[Alisha]

Let me know if you end up making it and what you think! :)