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Chicken Teriyaki

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Ingredients
  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
Directions

Wash chicken quickly in cool water and pat dry with paper towels.
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.

Recipe Summary

Method: 
Broiled
Ingredient: 
Chicken

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