Honey-Teriyaki Glazed Chicken |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Sweet and sassy! Jazzed up bottled teriyaki sauce with sweet apricot preserves, seasoned rice vinegar and a touch of sesame oil to make intensely flavored chicken marinade and glaze! Ingredients:
1/4 cup teriyaki sauce |
1/4 cup honey |
1/4 cup apricot preserves |
2 tablespoons sesaoned rice vinegar |
1 tablespoon toasted sesame oil |
1 tablespoon fresh ginger, peeled and finely minced |
3 1/2 lbs chicken, cut in 8 pieces |
1 scallion, thinly sliced |
1 tablespoon sesame seeds |
Directions:
1. In large food storage bag, combine teriyaki, honey, preserves, vinegar, oil and ginger; remove and reserve 2 tablespoons mixture. Pierce the chicken pieces several times with knife; place in bag and seal. Refrigerate 1 hour.
2. Preheat oven to 375. Line jellyroll pan with foil. Transfer chicken to pan; discard bag and marinade.
3. Roast chicken until no longer pink near bones, 40-50 minutes, brushing with reserved mixture during last 5 minutes of cooking time. Let stand 10 minutes before serving. Sprinkle with scallion and sesame seeds.
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