Mark's Skillet Teriyaki Chicken...

Doesn't just about everything taste better ~ Teriyaki Style?

Well, maybe not everything but certainly chicken legs with the skin on. For this dish you will need: as many chicken legs per person as you will serve. One large lemon, a bottle of teriyaki sauce, a few dried herbs and spices, fresh green zucchini and potatoes as a side.

Begin by marinating the legs in fresh squeezed lemon juice and leave in fridge for about 20 minutes prior to cooking. When that time has finished, season the legs first with a drizzle of olive oil, topping them with a good shake of chili powder, paprika, garlic powder, coriander and sea salt; or use a blend of seasoning called 'beer can chicken'. As for the dried herbs, use rosemary, mint and basil with dash of oregano.

Fry the legs in 3-4 tbs olive oil and coconut oil on med high until slightly blackened. Remove from the skillet, drain the skillet of the residue oil, wipe clean and place legs back in. Pour in half a bottle of teriyaki sauce and let bubble on low heat until your sides are prepared.

Microwave as many potatoes as you will need per person and saute sliced, cubed or diced zucchini in a bit of olive oil and a pat of butter.

For an additional side, slice fresh crisp cucumber, drizzle with olive oil and balsamic vinegar and ranch dressing if you like.



*Guest Blogger ~ Mark