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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 1 |
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Ingredients:
1/2 cup lite teriyaki sauce |
1/4 cup frozen orange juice concentrate, thawed and undiluted |
3 tablespoons dark sesame oil |
4 garlic cloves, minced |
1 (4-pound) whole chicken |
1 teaspoon salt |
1/2 teaspoon freshly ground pepper |
Directions:
1. Stir together first 4 ingredients; reserve half of mixture.
2. 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.
3. Remove chicken from marinade, discarding marinade. Place chicken, skin side up, on an aluminum foil-lined 15- x 10-inch jellyroll pan.
4. Bake at 450° for 45 minutes or until a meat thermometer inserted into chicken thigh registers 180°. Brush with reserved teriyaki mixture.
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