Pango Pango Chicken Bake
|Washington fryers||2 , halved|
|Pango pango glaze||1 Cup (16 tbs)|
|Lemon juice||4 Tablespoon|
|Butter/Margarine||2 Tablespoon (1 Cube)|
Combine juice concentrate, salt, ginger, and lemon juice and heat to boiling.
Turn off heat, add butter.
Rinse chicken and dry with paper toweling.
Line shallow pan with foil.
Preheat oven to 400Â° F.
Arrange chicken, skin side down, in pan.
Brush generously with glaze mixture.
Bake 30 minutes, basting one or two times.
Then turn chicken, brush on more sauce and continue cooking 30 minutes, or until chicken is very tender.
Baste at least 2 more times.
If chicken browns too fast, cover loosly with foil tent. (For added flavor, marinate chicken in Pango Pango sauce several hours before cooking, then reheat sauce and add butter.)