Honey-Teriyaki Glazed Chicken

Sweet and sassy! Jazzed up bottled teriyaki sauce with sweet apricot preserves, seasoned rice vinegar and a touch of sesame oil to make intensely flavored chicken marinade and glaze!

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1⁄4 cup  teriyaki sauce
• 1⁄4 cup honey
• 1⁄4 cup  apricot preserves
• 2  tablespoons  sesaoned rice vinegar
• 1  tablespoon  toasted sesame oil
• 1  tablespoon fresh ginger, peeled and finely minced
• 3 1⁄2 lbs chicken, cut in 8 pieces
• 1  scallion, thinly sliced
• 1  tablespoon sesame seeds

Directions

1. In large food storage bag, combine teriyaki, honey, preserves, vinegar, oil and ginger; remove and reserve 2 tablespoons mixture. Pierce the chicken pieces several times with knife; place in bag and seal. Refrigerate 1 hour.
2. Preheat oven to 375. Line jellyroll pan with foil. Transfer chicken to pan; discard bag and marinade.
3. Roast chicken until no longer pink near bones, 40-50 minutes, brushing with reserved mixture during last 5 minutes of cooking time. Let stand 10 minutes before serving. Sprinkle with scallion and sesame seeds.