Baked Teriyaki Chicken - Legs & Thighs

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Nutritional Info
  • 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

View full nutritional breakdown of Baked Teriyaki Chicken - Legs & Thighs calories by ingredient
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Buying 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.
Number of Servings: 4


    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.


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.

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