Oven Roasted Glazed Chicken Halves

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READY IN: 8hrs 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup teriyaki sauce
  • 14
    cup orange juice concentrate, thawed and undiluted
  • 3
    tablespoons dark sesame oil
  • 1 -2
    tablespoon minced fresh garlic (or to taste)
  • 1
    teaspoon black pepper (or to taste)
  • salt (optional)
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DIRECTIONS

  • In a bowl mix together the first 4 ingredients; remove half of the mixture, cover and refrigerate.
  • Cut both chickens in half; sprinkle with black pepper.
  • Place the chicken halves in a extra large heavy zip-top plastic bag; pour remaining half of the teriyaki mixture over the chicken.
  • Seal the bag, turn to coat the chicken with marinade, refrigerate for 8 hours, turning the chicken occasionally to evenly coat with the marinade.
  • Remove the chicken from the marinade and discard the marinade.
  • Place the chicken halves skin side up on a 15 x 10-inch foil-lined baking sheet.
  • Set oven to 450 degrees.
  • Bake for about 40-45 minutes.
  • Brush with reserved teriyaki mixture about 8 minutes before the end of cooking.
  • If there is any remaining teriyaki mixture then brush on after cooking also.
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