Oven Roasted Glazed Chicken Halves |
|
 |
Prep Time: 480 Minutes Cook Time: 45 Minutes |
Ready In: 525 Minutes Servings: 8 |
|
Plan ahead the chicken needs to marinade for 8 hours. Use two smaller-size fryers for this. Ingredients:
1/2 cup teriyaki sauce |
1/4 cup orange juice concentrate, thawed and undiluted |
3 tablespoons dark sesame oil |
1 -2 tablespoon minced fresh garlic (or to taste) |
2 (3 lb) roasting chickens |
1 teaspoon black pepper (or to taste) |
salt (optional) |
Directions:
1. In a bowl mix together the first 4 ingredients; remove half of the mixture, cover and refrigerate.
2. Cut both chickens in half; sprinkle with black pepper.
3. Place the chicken halves in a extra large heavy zip-top plastic bag; pour remaining half of the teriyaki mixture over the chicken.
4. Seal the bag, turn to coat the chicken with marinade, refrigerate for 8 hours, turning the chicken occasionally to evenly coat with the marinade.
5. Remove the chicken from the marinade and discard the marinade.
6. Place the chicken halves skin side up on a 15 x 10-inch foil-lined baking sheet.
7. Set oven to 450 degrees.
8. Bake for about 40-45 minutes.
9. Brush with reserved teriyaki mixture about 8 minutes before the end of cooking.
10. If there is any remaining teriyaki mixture then brush on after cooking also.
|
|