Prep 15 mins
Cook 45 mins
When Mike Timlin was a Toronto Blue Jay, this recipe was published in a local magazine.
- 3⁄4 cup teriyaki sauce
- 2 1⁄2 teaspoons ground ginger
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cayenne pepper
- 2 cloves garlic, minced
- 3 1⁄2 lbs chicken pieces
- Preheat oven to 400F; grease a rimmed baking sheet and set aside.
- In a large bowl, stir together the teriyaki sauce, ginger, salt, cayenne and garlic.
- Add chicken to bowl, quickly turning pieces to coat them well with the sauce.
- Using tongs, place chicken pieces on prepared baking sheet, skin side down; reserve any remaining sauce.
- Bake chicken, turning once and basting with the leftover sauce, for about 45 minutes or until chicken is browned and juices run clear when meat is pierced.
Delicious!! I actually modified the method significantly: I used the full amount of ingredients to marinate 1 pound of boneless, skinless chicken breasts overnight & then grilled on the bbq. The flavour was absolutely perfect - very tender & juicy, too.
It was mmmmm...delicious. It's been a long time since I've had chicken this good. Definately not the same old chicken...
The oven temperature was far to high, and the amount of time at the temperature was far to long. I took it out 15 early, and it was not juicy anymore. However the flavour was still very good- just be very aware of how long you have the chicken in for!