Thursday, March 25, 2010

Teriyaki Chicken

I tried a new Teriyaki chicken recipe tonight - out of an old Everyday food magazine. We all really liked it! I think next time I may use a bit less honey, but it sure was yummy!

2 T soy sauce
1 T rice vinegar
1/2 cup honey
1 garlic clove, minced
1 tsp grated, peeled fresh ginger (Winco was out so I used about 1 tsp dry)
1 whole chicken

1. preheat oven to 450. Mix everything in a bowl (except the chicken :). Divide the sauce into two bowls. One for basting, one to use as a sauce at the end.

2. Line rimmed baking sheet with foil. Cut chicken into pieces and place on sheet. (I cooked mine with the skin on - like the picture - and just removed it for eating.) Baste with sauce. Place in oven for 20 minutes basting twice with pan juices. Place chicken on lower rack of oven, basting again, for 10 minutes.

3. It didn't say to heat the extra sauce, but I did. Serve with rice and steamed veggie. Yummo!

9 comments:

楊怡均 said...

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No pains, no gains.......................................................

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淑惠 said...

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韋于倫成 said...

無一事而不學,無一時而不學,無一處而不學。........................................

韋于倫成 said...

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