Teriyaki Chicken W/pecans

Recipe by benluc
READY IN:
YIELD: 8
UNITS: US

INGREDIENTS

Nutrition
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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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