Recipe Fails: Chicken Teriyaki
This chicken teriyaki recipe in the New York Times looked promising at first, but I should have put more thought into it before trying it. I’d love to have a good technique for chicken teriyaki, but this sure is not it.
I should have known to be skeptical — you’re going to broil a chicken thigh for just three minutes a side and it’s going to cook all the way through? The chicken in the photo of this recipe looks too thick for me to believe it. (One of the commenters said they had to double the time to cook it all the way through.) Do some people really have broilers that put out that much heat?
I wonder if a recipe that says to use a garlic press is a red flag too? I might have to test out this theory.
Finally, one more thing, this recipe makes wayyyy more sauce than you could possibly need. An all around failure.