Directions:
- Stir together first 4 ingredients; reserve half of mixture.
- Cut chicken in half, and sprinkle evenly with salt and pepper. Place chicken in a large freezer bag, and pour half of teriyaki mixture over chicken; seal bag, and chill 8 hours, turning chicken, if desired.
- Remove chicken from marinade, discarding marinade. Place chicken, skin side up, on an aluminum foil-lined 15- x 10-inch jellyroll pan.
- Bake at 450° for 45 minutes or until a meat thermometer inserted into chicken thigh registers 180°. Brush with reserved teriyaki mixture.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1588.44 Kcal (6650 kJ) | ||
| Calories from fat | 980.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 108.98g | 168% | |
|---|---|---|---|
| Cholesterol | 408.15mg | 136% | |
| Sodium | 8166.85mg | 340% | |
| Potassium | 1723.54mg | 37% | |
| Total Carbs | 54.72g | 18% | |
| Sugars | 46.56g | 186% | |
| Dietary Fiber | 1.24g | 5% | |
| Protein | 92.53g | 185% | |
| Vitamin C | 115.3mg | 192% | |
| Iron | 7.8mg | 43% | |
| Calcium | 136.9mg | 14% | |
| Amount Per 100 g | |||
| Calories | 218.06 Kcal (913 kJ) | ||
| Calories from fat | 134.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.96g | 168% | |
|---|---|---|---|
| Cholesterol | 56.03mg | 136% | |
| Sodium | 1121.13mg | 340% | |
| Potassium | 236.6mg | 37% | |
| Total Carbs | 7.51g | 18% | |
| Sugars | 6.39g | 186% | |
| Dietary Fiber | 0.17g | 5% | |
| Protein | 12.7g | 185% | |
| Vitamin C | 15.8mg | 192% | |
| Iron | 1.1mg | 43% | |
| Calcium | 18.8mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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