- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 337.6
- Total Fat: 18.3 g
- Cholesterol: 96.4 mg
- Sodium: 1,166.6 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 0.6 g
- Protein: 25.7 g
Baked Teriyaki Chicken - Legs & ThighsSubmitted by: WIGIME
IntroductionBuying the legs & thighs on sale make this a budget friendly main dish. Buying the legs & thighs on sale make this a budget friendly main dish.
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 just omit it)
1/4 cup salad oil (I usually use olive oil)
1 clove garlic, minced or pressed
2 green onions (including tops) thinly sliced (if I don't have green onions, I dice 1/2 a medium yellow onion)
Serve with brown rice & veggie of your choice to make it a complete meal.
2. Combine soy, honey, ginger, sherry, oil, garlic, and onions: pour over chicken.
3. Seal bag and refrigerate, turning occasionally, for 4 hours or until next day.
4. Pour off and discard marinade. Place chicken, skin side up, on a rack in a roasting pan. - Bake, uncovered, in a 350' (175c) oven for 1 hour or until meat near thighbone is no longer pink when slashed.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user WIGIME.