That being said, I have definitely subscribed to my share, resulting in binders full of recipes that are either tried-and-true, or yet-to-be-tested. The tried-and-failed recipes go directly in the garbage along with the tried-and-it-was-okay-but-I-can-live-without-it ones.
I mark the tried-and-true with either a smiley face sticker (we like it), or a heart sticker (we love it). This is one of my "love it" recipes.
(This is not necessarily the BEST representation, but it's all I have.)
(Recipe from Family Fun, 2006)
Serves 6 to 8
1/4 cup ketchup
1/4 cup hoisin sauce
2 Tbs. soy sauce
2 Tbs. rice vinegar
2 tsp. minced fresh garlic
2 tsp. minced fresh ginger
2 tsp. dark sesame oil
8 boneless, skinless chicken thighs (you HAVE to use thighs for good teriyaki)
Place chicken thighs in a gallon-size ziplock bag. Whisk together marinade ingredients and pour into bag with chicken. Press air out of the bag and seal it. Turn the bag to coat the chicken, then place in a bowl or on a plate and refrigerate for at least 4 hours (preferable overnight), turning the bag occasionally. Remove the meat from the refrigerator 20 minutes before grilling.
Prepare charcoal fire or set a gas grill to medium/high, close the lid, and heat until hot, about 10 minutes. Remove chicken from the bag and discard marinade. Grill the thighs until they are no longer pink inside, about 5 minutes per side on a gas grill.
Transfer the thighs to a cutting board and let rest for about 5 minutes, then slice each piece at a diagonal. Sprinkle on toasted sesame seeds, if desired. Serve over rice.