Teriyaki Glazed Baked Chicken
"A very simple glaze to add to baked chicken. I love bone in/skin on breasts, but this is also great on legs and thighs. I don't recommend this recipe for a grill. The baking cooks at a lower temperature and the sauce or glaze does not burn. Serve with some scallion rice and a mixed vegetable stir fry of water chestnuts, carrots, snow peas and red pepper; or use your favorite mixture."
Original is 4-8 servings
Ingredients
Nutritional
- Serving Size: 1 (248.7 g)
- Calories 888.4
- Total Fat - 75.4 g
- Saturated Fat - 20.6 g
- Cholesterol - 178.6 mg
- Sodium - 105.1 mg
- Total Carbohydrate - 36.5 g
- Dietary Fiber - 0.3 g
- Sugars - 21.1 g
- Protein - 17.3 g
- Calcium - 29.3 mg
- Iron - 1.3 mg
- Vitamin C - 5.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Chicken ... Remove from the refrigerator to take the chill off. Season with salt and pepper and set in a 13x9" baking dish sprayed with a non-stick spray. Heat the oven to 425.
Step 2
Sauce ... First, mix the water and cornstarch in a small sauce pan until blended, then add in all the other ingredients and whisk well. Bring to medium high heat - a light boil. Reduce immediately to a simmer and cook 2-3 minutes until thickened. Let cool slightly.
Step 3
Bake ... The oven should already be warm at 350, middle shelf. Brush the chicken with the glaze on both sides. Put in the oven and bake 30 minutes before flipping. Baste every 10 minutes during cooking. Please realize that this is based on chicken breasts, small pieces like legs or thighs will take less time. You just have to adjust to the size of your chicken cuts.
Step 4
Serve ... Remove the chicken from the baking dish and let it rest before serving. ENJOY! Scallion rice and stir fry vegetables are the perfect side dish.
Tips
No special items needed.
0 Reviews
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