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Asian-glazed chicken




Source of Recipe


First published in Chatelaine's 01/1995 issue.


List of Ingredients




4 to 6 bone-in chicken pieces, such as breasts, legs or 8 to 12 thighs
1/4 cup ( 50 mL) teriyaki sauce
1 tbsp ( 15 mL) sesame oil, preferably dark
1 tbsp ( 15 mL) chili-garlic sauce or sambal oelek


Recipe



1. Preheat oven to 350F (180C). Remove skin from chicken, if you wish. Place chicken bone-side up in a 9x13-inch (3-L) baking dish. Stir teriyaki sauce with oil and chili-garlic sauce in a small bowl. Brush a little over chicken.

2. Roast, uncovered, in centre of 350F (180C) oven for 30 minutes. Then turn chicken and generously brush with sauce. Continue roasting, basting with remaining sauce or pan juices, until chicken is richly browned and feels springy, about 20 minutes more for small thighs or up to 40 minutes for larger pieces. Lift chicken from pan.

3. Skim off and discard fat and spoon over chicken or use as a dipping sauce. Juices are also terrific stirred into rice.