Teriyaki Chicken Recipe
Ingredients
| 4 each chicken legs and thighs | ||
| Soy sauce | 1/3 Cup (16 tbs) | |
| Honey | 2 1/2 Tablespoon | |
| 1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger | ||
| Dry sherry | 2 Tablespoon | |
| Salad oil | 1/4 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), pressed | |
| 2 green onions (including tops), thinly sliced | ||
Directions
Place chicken in a plastic bag.
Combine soy, honey, ginger, sherry, oil, garlic, and onions; pour over chicken.
Seal bag and refrigerate, turning occasionally, for 4 hours or until next day.
Pour off and discard marinade.
Place chicken, skin side up, on a rack in a roasting pan.
Bake, uncovered, in a 350° oven for 1 hour or until meat near thighbone is no longer pink when slashed.
Combine soy, honey, ginger, sherry, oil, garlic, and onions; pour over chicken.
Seal bag and refrigerate, turning occasionally, for 4 hours or until next day.
Pour off and discard marinade.
Place chicken, skin side up, on a rack in a roasting pan.
Bake, uncovered, in a 350° oven for 1 hour or until meat near thighbone is no longer pink when slashed.
Chef
