Beijing Chicken

READY IN: 50mins
Recipe by ElaineAnn

ZWT6 - Asia

Top Review by AZPARZYCH

This was very flavorful! I used a store bought teriyaki sauce and b/s chicken thighs. The only thing I would change is to put less fennel seed in the marinade, it was a little strong. Not too overpowering that we could not eat it though. Would be very good grilled as well. Made for ZWT6 Asia.

Ingredients Nutrition

  • 3 lbs frying chicken
  • 12 cup teriyaki sauce
  • 1 tablespoon dry sherry
  • 2 teaspoons fresh gingerroot, minced
  • 12 teaspoon fennel seed, crushed
  • 12 teaspoon orange peel, grated
  • 12 teaspoon honey


  1. Rinse chicken pieces and pat dry with paper towels. Place in large, plastic bag.
  2. Combine teriyaki sauce, sherry, ginger, fennel, orange peel and honey; pour over chicken. Press air out of bag. Tie or seal top securely.
  3. Refrigerate 8 hours or overnight, turning bag occasionally.
  4. Reserving marinade, remove chicken and place on rack of broiler pan.
  5. Heat reserved marinade to boiling, let boil 5 minutes so it will be safe for basting.
  6. Broil 5 to 7 inches from heat source, about 40 minutes or until chicken is tender, turning pieces over and basting occasionally with reserved marinade.

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