These last days of summer seem to just drag on. Excluding random days of cold weather, it has been entirely too hot and dry for this guy. I’m one of those weirdos who is perfectly happy with 50s and sunshine. If there was a place that was 50 degrees year round, I would have probably found it by now. If I haven't, let me know and I will be packing my bags tomorrow.
I am the furthest you can possibly be from a person who thrives in the 90s and 100s. If you aren't one of those people, I'm sure you know one. Can function like nothing is amiss, perfectly fine sitting on an unshaded patio enjoying themselves. While I do envy that to some degree, my superpowers don't kick in until it gets cold out.
Ice cold feet? Sign me up, sounds great.
The only drawback is snow. After growing up in Story, I'm done with the snow. Cold with no snow? Now that's a dream land.
In celebration of the weird few days of winter, I made some stick-to-your-ribs chicken with an Asian flair.
I have always been a fan of teriyaki and chicken thighs, but it's always been kind of a hassle dealing with them instead of just getting breasts. Plus, it makes my wife happy. She is a real chicken thigh hater.
However, I found some boneless organic chicken thighs on super sale and pulled the trigger — I’m glad I did.
If you find yourself craving some teriyaki flair and have some chicken thighs around, whip this up with some rice and have yourself a blast!
Sweet and salty chicken thighs
1 package boneless chicken thighs
3 tbsp apple cider vinegar
3 tbsp teriyaki sauce (soy sauce will work just as well)
3 tbsp maple syrup
Pinch of black pepper
1. Trim the chicken breasts of extra fat and brown on both sides.
2. Mix the apple cider vinegar, teriyaki sauce, maple syrup and black pepper in a bowl while chicken is browning.
3. Dump the mixture in with the chicken and reduce down, continuing to flip the chicken and coat them.
4. Slice the chicken into medium sized strips and serve over rice or noodles.