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Chicken Teriyaki Recipe
|Broiler fryer chicken||3 Pound, cut up|
|Soy sauce||3⁄4 Cup (12 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Dry sherry/White rice wine||1⁄4 Cup (4 tbs)|
|Grated ginger root||2 Teaspoon|
|Garlic clove||1 Small, crushed|
Serving size: Complete recipe
Calories 3107 Calories from Fat 1850
% Daily Value*
Total Fat 205 g315.5%
Saturated Fat 58.7 g293.3%
Trans Fat 0 g
Cholesterol 1020.5 mg
Sodium 6493.6 mg270.6%
Total Carbohydrates 36 g12%
Dietary Fiber 1 g4%
Sugars 21.7 g
Protein 259 g518.5%
Vitamin A 38.1% Vitamin C 38.9%
Calcium 17.5% Iron 78.5%
*Based on a 2000 Calorie diet
Using a meat cleaver or heavy knife to cut through bones with a single, carefully aimed blow, cut thighs and legs into 2 pieces each.
Cut halved breasts into 3 pieces each.
Discard wing tips, and cut remainder of each wing in two.
Cut back into 4 or 5 pieces.
Place cut chicken in a shallow bowl.
Pour on Teriyaki marinade made by blending all the remaining ingredients.
Cover and refrigerate for 2 to 3 hours, turning occasionally.
Drain chicken, reserving marinade.
Place pieces, skin sides down, in a single layer in a greased 9 by 13-inch baking pan.
Bake in a 450° oven for 10 minutes.
Turn chicken; bake for 10 minutes more.
Reduce oven temperature to 350°; pour off and discard pan liquid.
Continue baking for 30 minutes longer, or until tender, brushing 2 or 3 times with some of the reserved marinade.
Broil about 6 inches from heat for 3 minutes, or until chicken is well browned.