Teriyaki Chicken W/pecans
- Reviews 2
Ready In: 0 mins
Yields: 8
Ingredients
- 3⁄4 cup teriyaki sauce
- 1 teaspoon ginger, ground
- 1 teaspoon garlic powder
- 4 lbs chicken pieces, legs (such as breasts, thighs)
- 1 large egg, beaten
- 1 1⁄2 cups pecans, finely minced
- 1⁄4 cup flour
Directions
- Combine teriyaki sauce, ginger and garlic powder.
- Pour into large plastic bag with chicken pieces.
- Press air out, tie top securely.
- Turn over several times to coat chicken pieces.
- Refrigerate 8 hours or overnight. Remove chicken, reserving marinade. Combine egg and 2 tablespoons of reserved marinade, set aside. Combine pecans and flour on large plate. Dip chicken pieces into egg mixture, then roll in pecan mixture, coating all sides.
- Place chicken pieces, skin side up, on rack placed in large baking pan.
- Bake at 350 degrees for 50 minutes, or until chicken is tender.
- Cool slightly, then serve. Or, chill in refrigerator 4 hours or overnight. Wrap in foil, and transport packed in ice cooler to your picnic! Yields 8 servings.
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