Teriyaki Chicken


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Member since 2007
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Serves 4 | Prep Time | Cook Time 1 hour

Why I Love This Recipe

When I was first married (20 yrs ago) I bought Easy Basics for Good Cooking, by Sunset. This is still one of my favorite recipes from this book. Simple, and tasty. I remember when I first made this, I thought how cool it was that I was making an international dish. At the time I worked with an Asian gentleman. He informed me that in the orient, they didn't cook like this....or even like what our Oriental restaurants cooked like. It was all Americanized versions. O'well....it still tastes good to me.


Ingredients You'll Need

4 each chicken legs and thighs
1/2 cup soy sauce
2 1/2 tablespoons honey
1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
2 tablespoons dry sherry (if i don't have this on hand, I just omit it)
1/4 cup salad oil (I usually use vegetable oil)
1 clove garlic, minced or 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 bad 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.


Makes 4 servings.


Questions, Comments & Reviews


Anybody thinking of making this recipe, RUN, to the kitchen and get started! This is soooooo good, you will not be sorry.


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