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Cheryl's Baked Teriyaki Chicken Recipe

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This recipe for Cheryl's Baked Teriyaki Chicken is from From the Kitchen of Sheryle Smith, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C. Kikkoman Soy Sauce
˝ C. Water
1 C. Sugar
4 cloves of crushed fresh Garlic
˝ tsp. of grated fresh Ginger Root

4 lbs. Bone-in Skin-on Chicken (mix both white and dark meat)

4 Tbsp Cornstarch
˝ C cold Water

Calrose medium-grain rice
Directions:
Directions:
Teriyaki Sauce:
Mix soy sauce, water, sugar, garlic, and ginger in a bowl—taste test and set aside. The sauce should taste sweet, not salty.


Chicken Preparation:
Trim excess fat off of chicken, but leave the skin on.


Place chicken in a single layer, skin-side down, in a roasting pan.
Pour Teriyaki Sauce over the chicken.
Cover & refrigerate for at least one hour, up to 24 hours; preferably overnight to marinate.

When ready to cook, preheat the oven to 350°F.
Place the roasting pan & chicken in the oven uncovered.
Bake for 30 minutes.
Turn chicken and baste with sauce.
Continue to bake uncovered for another 30 minutes or until done; with an internal temperature of 165 degrees F.

In a bowl, mix cornstarch with cold water until smooth.

Remove chicken from the roasting pan.
Pour sauce through a mesh strainer.
Heat the strained sauce to a boil.

Gradually stir the cornstarch mixture into the sauce, stirring the sauce constantly.
Let boil until thickened and remove from the heat.

Cook Calrose medium-grain rice according to the package instructions and serve with the chicken and rice.
Number Of Servings:
Number Of Servings:
4

 

 

 

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