Steph's Baked Chicken Teriyaki
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 Chicken Leg Quarters, Uncooked 2 tbsp Nakano - Rice Wine Vinegar (Natural Flavor) 1 cup Kikoman Low Sodium Teriyaki Sauce1 tsp Ginger Root, minced4 clove Garlic, minced
1. Place quarters in a ziplock bag, add in all ingredients, zip, & knead to distribute ingredients evenly over chicken.
2. Marinade for 24 hours (or longer if necessary).
3. Spray a 9X13 baking dish with non-stick spray.
4. Add Chicken quarters to dish, making sure skin side is down.
5. Pour a little of the marinade over the chicken & discard the rest.
6. Lay foil on top and bake @ 400 for 45 minutes.
7. Uncover chicken & flip chicken over, bake for 15 more minutes @ 425, skin side up.
8. Take out of oven, cover with foil, and let rest 5 minutes.
Serving Size: makes 4 servings
2. Marinade for 24 hours (or longer if necessary).
3. Spray a 9X13 baking dish with non-stick spray.
4. Add Chicken quarters to dish, making sure skin side is down.
5. Pour a little of the marinade over the chicken & discard the rest.
6. Lay foil on top and bake @ 400 for 45 minutes.
7. Uncover chicken & flip chicken over, bake for 15 more minutes @ 425, skin side up.
8. Take out of oven, cover with foil, and let rest 5 minutes.
Serving Size: makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 234.9
- Total Fat: 15.0 g
- Cholesterol: 75.0 mg
- Sodium: 1,020.6 mg
- Total Carbs: 7.1 g
- Dietary Fiber: 0.1 g
- Protein: 16.2 g
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