Baked Teriyaki Chicken - Legs & Thighs

Name: Baked Teriyaki Chicken - Legs & Thighs Recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: 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)

Minutes to Prepare: 15
Minutes to Cook: 60

Number of Servings: 4

Ingredients

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)

Directions

1. Place chicken legs & thighs in a plastic bag.
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.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving