Recipe(tried): Wasabi Teriyaki Chicken, Rice, and Green Salad for Dinner Tonight!
MenusTonight is a slow cooker dinner. I am going to share a method of preparing chicken thighs for the slow cooker with you. My family loves this chicken!
You can use your favourite wet rub/marinade. Today, I am using a wasabi teriyaki sauce from Costco. Our very favourite, which I do not currently have, is a wet rub from Club House, roasted garlic and peppers.
Here's how I do it:
I use chicken thighs, bone in, skin on.
Fire up the grill.
Loosen the skin, and manoeuvre some sauce onto the meat, under the skin, but do not detach the skin.
Grill the chicken thigh, skin side down, for a few minutes. Layer them into the slow cooker, two or three layers, and cooker them on high for one hour, and down to low for 4 or 5 hours more.
With this I will be serving a green salad, and some leftover rice. When we eat the chicken, we just discard the skin. It works out well as the meal comes together in a few minutes after I get home from work.
I hope you try it soon! Be bold with the sauces...we also like tandoori paste, using the same method.
Cheers!
Carolyn!
You can use your favourite wet rub/marinade. Today, I am using a wasabi teriyaki sauce from Costco. Our very favourite, which I do not currently have, is a wet rub from Club House, roasted garlic and peppers.
Here's how I do it:
I use chicken thighs, bone in, skin on.
Fire up the grill.
Loosen the skin, and manoeuvre some sauce onto the meat, under the skin, but do not detach the skin.
Grill the chicken thigh, skin side down, for a few minutes. Layer them into the slow cooker, two or three layers, and cooker them on high for one hour, and down to low for 4 or 5 hours more.
With this I will be serving a green salad, and some leftover rice. When we eat the chicken, we just discard the skin. It works out well as the meal comes together in a few minutes after I get home from work.
I hope you try it soon! Be bold with the sauces...we also like tandoori paste, using the same method.
Cheers!
Carolyn!
- Read Replies (2)
- Post Reply
- Post New
- Save to Recipe Box
| Reviews and Replies: | |
| 1 | Recipe(tried): Wasabi Teriyaki Chicken, Rice, and Green Salad for Dinner Tonight! |
| Carolyn, Vancouver | |
| 2 | Thank You: Carolyn. This method sounds like a good one:-)! |
| Jackie/MA | |
| 3 | I hope you like it, Jackie...it is just a simple thing! (nt) |
| Carolyn, Vancouver | |
ADVERTISEMENT
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!