Molly's Baked Teriyaki Chicken
"This recipe came from my friend Molly. It is similar to a teriyaki chicken, but baked, and so easy. It tastes great warm, but even better cold the next day."
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Serves:
-
4-8
ingredients
- 1 cup water
- 1 cup soy sauce
- 1 cup white sugar
- 1⁄4 cup orange juice
- 1⁄4 cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 8 -16 chicken legs
directions
- Mix all the ingredients in a large plastic bag or container.
- Marinate 8 hours, overnight.
- Add the chicken and all the marinade to a large baking dish.
- I use a 9x13 pan, or a large roaster.
- Bake at 350F for 1 hour, uncovered.
- To serve, remove the chicken from the marinade.
- Can be eaten warm, or chilled.
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Reviews
-
I loved this recipe and so did hubby. I subbed honey for the sugar and used skinless thighs. We loved the sauce on our rice. Next time I will double the sauce so we have more for the rice. -
If I'd known how easy and delicious homemade teriyaki sauce was, I'd have made it a long time ago! My boyfriend and I were impressed with the flavors in this dish. He's not a dark meat fan, so instead of doing all chicken legs, I made it with a whole, skinned, cut-up chicken. Both white and dark meat were delicious! I served this with this chef's skillet corn (recipe #379314), and it was a great combo. Will absolutely be making this again. Made for Pick a Chef, Spring 2011.
RECIPE SUBMITTED BY
I'm a military spouse, stay at home mom for two wonderful kids, and run a children's daycare in my home. Needless to say, I am busy. We have lived all over the world, including Washington State, Sicily, Italy and Maryland. We currently call Guam home, and are loving the tropical beach life! Our "hearts" belong to Wisconsin, where we were born and raised, and we long to return to the midwest.
