Directions:
- Preheat oven to 400F; grease a rimmed baking sheet and set aside.
- In a large bowl, stir together the teriyaki sauce, ginger, salt, cayenne and garlic.
- Add chicken to bowl, quickly turning pieces to coat them well with the sauce.
- Using tongs, place chicken pieces on prepared baking sheet, skin side down; reserve any remaining sauce.
- Bake chicken, turning once and basting with the leftover sauce, for about 45 minutes or until chicken is browned and juices run clear when meat is pierced.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 598.15 Kcal (2504 kJ) | ||
| Calories from fat | 357.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.73g | 61% | |
|---|---|---|---|
| Cholesterol | 238.09mg | 79% | |
| Sodium | 1759.17mg | 73% | |
| Potassium | 591.51mg | 13% | |
| Total Carbs | 6.33g | 2% | |
| Sugars | 5.08g | 20% | |
| Dietary Fiber | 0.08g | 0% | |
| Protein | 49.87g | 100% | |
| Vitamin C | 8.4mg | 14% | |
| Iron | 3.4mg | 19% | |
| Calcium | 40.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 197.39 Kcal (826 kJ) | ||
| Calories from fat | 117.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.11g | 61% | |
|---|---|---|---|
| Cholesterol | 78.57mg | 79% | |
| Sodium | 580.54mg | 73% | |
| Potassium | 195.2mg | 13% | |
| Total Carbs | 2.09g | 2% | |
| Sugars | 1.68g | 20% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 16.46g | 100% | |
| Vitamin C | 2.8mg | 14% | |
| Iron | 1.1mg | 19% | |
| Calcium | 13.3mg | 4% | |
* 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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