Prep Time
20 Mins
Cook Time
45 Mins
Chill Time
8 Hours
Yield
Makes 4 servings

How to Make It

Step 1

Stir together first 4 ingredients; reserve half of mixture.

Step 2

Cut chicken in half, and sprinkle evenly with salt and pepper. Place chicken in a large freezer bag, and pour half of teriyaki mixture over chicken; seal bag, and chill 8 hours, turning chicken, if desired.

Step 3

Remove chicken from marinade, discarding marinade. Place chicken, skin side up, on an aluminum foil-lined 15- x 10-inch jellyroll pan.

Step 4

Bake at 450° for 45 minutes or until a meat thermometer inserted into chicken thigh registers 180°. Brush with reserved teriyaki mixture.

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