Spicy Ginger Teriyaki Chicken

I have a recipe watercolor journal I work in but sometimes I don’t take the time as that one is a bit special.  Ginger People’s Spicy Ginger Teriyaki Sauce is a great shortcut for a different taste, and works best when the chicken is cut into pieces (but is not as sketch-able).

I chop some fresh ginger and add it to the marinade so it is even more gingery — we LOVE ginger — and marinate it overnight.  Before I popped it into the oven to bake at 375-degrees, I used a little salt and pepper on it; cooked it for about an hour, but made sure to pull the wings and drumsticks out a bit earlier so they didn’t overcook.

I sketched this while it was cooking.  Served it over rice, yummy.

BTW, our meat, when we have it, is Certified Humane and we buy brands that
have good practices for the feed and the raising of animals.
When possible (it is expensive) we buy organic chicken.
Costs more, we eat way less meat than we used to, and it goes a lot farther.

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About dkatiepowellart

hollywood baby turned beach gurl turned steel&glass city gurl turned cowgurl turned herb gurl turned green city gurl. . . artist writer photographer. . . cat lover but misses our big dogs, gone to heaven. . . buddhist and interested in the study of spiritual traditions. . . foodie, organic, lover of all things mik, partner in conservation business mpfconservation, consummate blogger, making a dream happen, insomniac who is either reading buddhist teachings or not-so-bloody mysteries or autobio journal thangs early in the morning when i can't sleep
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