Ginger Lemongrass Teriyaki Grilled Chicken

This is superb, particularly the sauce, will make again for sure. 10/10. Worked well on indoor grill pan, and of course is excellent on the outdoor/charcoal grill. You can make it with chicken breast as the original recipe was written; personally, I prefer it with boneless/skinless chicken thighs :)

Link to my YouTube video of preparation: https://youtu.be/1oHDa-nzCd4

Original recipe credit: https://www.thechunkychef.com/ginger-lemongrass-teriyaki-grilled-chicken/

Recipe below contains my modifications.

Ingredients:

1.5 to 2 lbs. boneless/skinless chicken thighs

for the chicken coating/marinade:

1/4 c. sliced green onions (both white and green parts)

1/4 c. sliced lemongrass (tender inner part)

2 T. fresh lime juice

2 T. canola oil

splash of soy sauce

1 T. grated fresh ginger

5 cloves fresh garlic, chopped

for the teriyaki sauce--

1/2 c. soy sauce

1/2 c. brown sugar (packed)

1/4 c. cider vinegar

1 tsp. garlic powder

1/2 tsp. ground ginger

1/2 tsp. salt

1/4 tsp. coarse ground black pepper

1 tsp. sriracha

2 tsp. cornstarch, prepared with a little water to make a slurry

Directions:

1. In a mini food processor (or regular size), add all the chicken coating/marinade ingredients. Blend until a chunky paste forms.

2. Place the chicken thighs in a bowl and pour the paste over them, then using your hands, work to coat the chicken all over with the paste. Set aside.

3. Heat/prepare your grill.

4. While your grill is heating, make the teriyaki sauce: in a small saucepan, add all the teriyaki sauce ingredients. Heat over medium to medium high heat and whisk to combine.

5. Once the sauce begins to boil, lower the heat to keep it at a simmer until it has thickened to desired consistency (I usually go about 3 minutes). Remove from heat. Pour off around half of sauce into a small bowl and reserve the rest.

6. Once the grill is ready, cook thighs 7-10 minutes. Just before turning, brush with about half of the teriyaki sauce in the bowl. After turning, brush the other side with remaining half of the bowl of sauce.

7. Once chicken has cooked all the way through, serve with the reserved teriyaki sauce. Enjoy!

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Browned Butter Chocolate Chip Cookies with Sea Salt (with video link)

These are outstanding cookies, will be making these again and again for sure! 10+/10! The additional sea salt on top is optional.

Link to my YouTube video of preparation: https://youtu.be/kVJvI23Q-i4

Original recipe credit: https://cookiesandcups.com/salted-brown-butter-chocolate-chip-cookies/

Recipe below contains my modifications.

Ingredients:

1 c. salted butter

1 c. light brown sugar

1/2 c. sugar

2 large eggs

2 tsp. vanilla extract

1 tsp. baking soda

1 tsp. coarse sea salt

300g (2 1/2 c.) all-purpose flour

2 c. (12 oz.) semi-sweet chocolate chips / chunks

Directions:

1. In a medium saucepan over medium heat, melt the butter (do NOT go past medium heat!). Let the butter continue heating until it is boiling. Once it reaches boil, stir constantly until the butter passes the foamy phase and becomes a deeper color (not burned! you should see the browned bits once the foam calms down).

2. Remove the pan from heat and allow to cool for 20 min.

3. Meanwhile, heat the oven to 350°F and line baking sheets with parchment paper.

4. Once the butter has cooled, stir in the brown sugar, regular sugar, eggs, vanilla, baking soda, and sea salt, using a wooden spoon, until all is well combined.

5. Stir in the flour until no more traces/flour streaks remain (this is a bit of arm exercise, you've been warned lol!)

6. Mix in the chocolate chips / chunks.

7. Use a large cookie scoop (3 T. size; or modify like I did in the video) to scoop dough onto the prepared baking sheet, spacing 2" apart. Add a few chocolate chips atop each dough ball if desired.

8. Bake cookies for 10-12 min (I went full 12 min), until edges are starting to turn golden and centers are just set.

9. If desired, right after cookies are out of oven, sprinkle each with a bit of coarse or flaky sea salt. Let cookies cool on baking sheet for 6 min. before transferring to a wire rack to finish cooling. Enjoy!