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CHICKEN TERIYAKI




Source of Recipe


Internet


List of Ingredients




2½ to 3 pound broiler chicken, cut up
¾ cup soy sauce
¼ cup sugar
¼ cup dry sherry (or white rice) wine
2 teaspoons grated ginger root (fresh)
1 small clove of garlic, crushed



Recipe



Wash the chicken pieces and pat dry. Using a meat cleaver or a large knife, cut the thighs and legs into two pieces each. Halve the breasts and cut into 3 pieces each. Discard the wing tips. Cut the wings into 2 pieces. Cut the back into 4-5 pieces, making everything "finger size". Place the cut up chicken into a shallow bowl. Pour on the teriyaki marinade. Cover and refrigerate for 2-3 hours, turning occasionally. Then, drain the chicken, but reserve the marinade. Place pieces, skin side down, in a single layer, in a greased 9x 13" baking pan. Bake at 450° for 10 minutes. Turn the chicken and bake for 10 minutes more. Reduce the heat to 350° an pour off the pan liquid. Continue baking for 30 minutes. Brush occasionally with reserved marinade. Serves 4.