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Beijing Chicken

Beijing Chicken created by AZPARZYCH

ZWT6 - Asia

Ready In:
50mins
Serves:
Units:

ingredients

  • 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

directions

  • Rinse chicken pieces and pat dry with paper towels. Place in large, plastic bag.
  • Combine teriyaki sauce, sherry, ginger, fennel, orange peel and honey; pour over chicken. Press air out of bag. Tie or seal top securely.
  • Refrigerate 8 hours or overnight, turning bag occasionally.
  • Reserving marinade, remove chicken and place on rack of broiler pan.
  • Heat reserved marinade to boiling, let boil 5 minutes so it will be safe for basting.
  • 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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RECIPE MADE WITH LOVE BY

@ElaineAnn
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@ElaineAnn
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"ZWT6 - Asia"
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  1. 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.
    Reply
  2. AZPARZYCH
    Beijing Chicken Created by AZPARZYCH
    Reply
  3. ElaineAnn
    ZWT6 - Asia
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