Baked Teriyaki Chicken
Recipe: #18111
March 16, 2015
Categories: Snacks, Chicken, 5-Minute Prep Oven Roast, Bone-in Pieces, more
"This is a compilation of 3 different recipes from 3 different sites. When I made this I made for 3 but used the full recipe and used what we call a Maryland cut of chicken (leg and thigh intact) and allowed 50 minutes to 60 minutes to cook through."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (385.6 g)
- Calories 722.7
- Total Fat - 45.3 g
- Saturated Fat - 12.1 g
- Cholesterol - 321.8 mg
- Sodium - 2278.7 mg
- Total Carbohydrate - 17.1 g
- Dietary Fiber - 0.4 g
- Sugars - 12.9 g
- Protein - 59.2 g
- Calcium - 37.3 mg
- Iron - 2.4 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 220C degrees (or 200C fan forced)
Step 2
Mix together to cornflour and water and then combine all ingredients except chicken and sesame seeds in a small saucepan, simmer over medium low heat, stirring, until thickened and bubbly.
Step 3
Place the chicken drumsticks and thighs in a roasting pan (I line the baking pan with baking paper) and brush them with the marinade, turn the chicken and brush again.
Step 4
Bake 25 minutes, turn thighs and bake another 20 to 30 minutes until cooked through, basting/brushing every 10 minutes with the marinade during cooking.
Tips
No special items needed.
3 Reviews
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