Teriyaki Glazed Oven-Baked Chicken
photo by Karen=^..^=
- Ready In:
- 8hrs 40mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 118.29 ml teriyaki sauce
- 59.14 ml frozen orange juice concentrate, thawed and undiluted
- 44.37 ml dark sesame oil
- 14.79 ml minced fresh garlic or 4.92 ml garlic powder
- 2.46 ml black pepper
- 1 whole chicken (cut into pieces)
- salt
directions
- In a bowl stir together the teriyaki sauce, orange juice concentrate, sesame oil, garlic and black pepper until well combined.
- Place the chicken pieces in a large bowl, then pour HALF the marinade over the chicken; toss with clean hands to coat, reserve the other half marinade for basting the chicken.
- Cover and refrigerate the chicken for 8 hours.
- Remove the chicken from the marinade and discrd marinade.
- Set oven to 400 degrees.
- Place the chicken pieces on a large foil-lined baking sheet that has been sprayed with cooking spray, skin-side up.
- Sprinkle lightly with salt.
- Bake for about 40-45 minutes or until the chicken is done.
- Brush with the reserved marinade 5 minutes before end of cooking.
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Reviews
-
This was yummy and so, so easy! I used skinless, boneless breasts, which I thought might take away some of the intended flavor, but I was wrong. I'm sure the long marinating time has something to do with it, but the chicken was super flavorful and juicy. I stupidly forgot to salt the chicken before cooking and when I first tasted it I thought it was missing something (no kidding!). I served with teriyaki noodles and vegetables. Thanks!