This recipe makes about twelve 3 ounce servings. Serving size: Chicken thighs are measured at 3 ounces each, for a total of 36 ounces.Marinate in the fridge for 30 minutes to overnight. Place the thighs in a glass container with a tight-fitting lid and toss with the teriyaki sauce. Marinate thighs: Another benefit of doubling the sauce recipe is to marinate the chicken.You can also make Instant Pot salmon teriyaki and teriyaki chicken and vegetables. ![]() If you prefer a thinner marinade, leave out the cornstarch.
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