Korean Chicken Thighs

Two years ago on this day, I made: Thai Ground Pork Salad

Pan seared flat-iron steak with spicy cilantro sauce

One year ago on this day, I made: Broiled tilapia parmesan

Thousand Island Dressing

Balsamic Roasted red potatoes

Pico de gallo

 

Recipe

8 chicken thighs , skin on
1/2 cup soy sauce
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1/2 cup minced green onion
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3 tablespoons sesame oil
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3 tablespoons honey
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2 teaspoons minced garlic or 1/4 teaspoon garlic powder

1/4 teaspoon ground ginger
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1/4 teaspoon black pepper
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Preheat oven to 375 degrees. (I grilled mine)

Place chicken skin side down in a large baking dish, or big bowl.

Combine the remaining ingredients in a bowl
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and then pour on top of the chicken.
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Grill for 25-30 minutes or until internal temp is 165
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Pull off grill and let rest for a few minutes before eating

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Ponzu Chicken Fajitas

Got the idea for the Recipe for the wonderful and amazing Pioneer Woman! She inspires and stuff!

2 whole Boneless, Skinless Chicken Breasts
½ cups Ponzu Sauce
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3 Tablespoons Canola Oil
1 whole Large Onion
3 whole Bell Peppers (mixed Color), Sliced
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16 whole Flour Tortillas (small)
Fixins: Sour Cream, Pico De Gallo, Guacamole, Chopped Black Olives, Grated Cheddar Cheese

Slice chicken breasts into thin strips.

In a plastic bag place sliced chicken. Add Ponzu to the chicken. Seal or cover and allow to marinate in the fridge for several hours or overnight.
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When you’re ready to make the fajitas, wrap fajitas in aluminum foil and place into a 350 degree oven for 25 minutes.

Meantime, heat a large skillet over high heat. Add veggies
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To my onions I added, Worcestershire sauce and Soy sauce and Montreal Steak Seasoning
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and cook for 4 to 5 minutes, or until slightly brown. Remove to a plate. Cook chicken in same skillet until brown. Remove to a plate. (grilled my chicken)
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To serve, lay out whatever fixins you’d like. Serve veggies and meat in a flour tortilla with whatever fixins you’d like.
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