Steph's Baked Chicken Teriyaki
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Steph's Baked Chicken Teriyaki calories by ingredient
Introduction
My family loves this chicken....comes out juicy and delicious! My family loves this chicken....comes out juicy and delicious!Number of Servings: 4
Ingredients
-
4 Chicken Leg Quarters, Uncooked
2 tbsp Nakano - Rice Wine Vinegar (Natural Flavor)
1 cup Kikoman Low Sodium Teriyaki Sauce
1 tsp Ginger Root, minced
4 clove Garlic, minced
Tips
Brush with extra Teryaki during baking!
Directions
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