“Plan ahead the chicken needs to marinade for 8 hours. Use two smaller-size fryers for this.”
8hrs 45mins

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)
  • 2 (3 lb) roasting chickens
  • 1 teaspoon black pepper (or to taste)
  • salt (optional)


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

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