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Ponzu Chicken by Dorie Greenspan

January 14, 2020

Everyday Dorie The Way I Cook:  this is an excellent cookbook and I highly recommend.  Dorie Greenspan is a classic 🙂  I love the way she writes and most of the recipes give you some choices on a few of the ingredients.  Very helpful.

This is one of two of the recipes I’ve tried, so far.  Both were excellent.  I’ll be posting the other soon.

I used skinless boneless chicken thighs instead of chicken breast halves.  It’s just my personal preference.  I did note the chicken breast amount.

I tripled the marinade, so that it makes more sauce, which is delicious.

You would think that Ponzu Sauce would be difficult to find.  But I had never looked for it before and there it was in Shoprite!

 

Ponzu Chicken by Dorie Greenspan from her book Everyday Dorie The Way I Cook

For the Marinade: (I tripled the following ingredients but that’s up to you.  These are the amounts from the book)

Grated zest and juice of 1 lemon or lime

1/4 cup Ponzu Sauce

2 tablespoon rice vinegar

2 teaspoon extra virgin olive or vegetable oil

1 teaspoon Chili Garlic Paste (Dorie has other substitutes in the book, this is what I used)

1/2 teaspoon sugar

Pinch of fine sea salt

For the Chicken:

1-1/4 to 1-1/2 lbs. skinless, boneless chicken thighs OR 4 boneless, skinless chicken breast halves, about 5 ounces each

1 tablespoon of olive or vegetable oil

Using a glass dish, place all the marinade ingredients and stir until combined.  Add the chicken, making sure it is covered with marinade.  Marinate for 1 hour at room temperature OR cover and place in the refrigerator for 24 hours.

Remove the chicken from the marinade (save marinade) and pat chicken dry.  Add olive or vegetable oil to a large non stick skillet and when hot, add chicken pieces, and cook for 4-5 minutes on each side until done (165 degrees with an instant read thermometer.

Transfer chicken to plate.  Clean pan with paper towels.  Add reserved marinade and bring to a boil, boiling for 2 minutes.  Add chicken to sauce and serve.

I served the chicken over rice with sauteed spinach.  Worked really well 🙂

marinating chicken:

pat chicken dry with paper towels, then cook:

boil marinade then add chicken back in:

 

 

 

 

 

 

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