Teriyaki Chicken
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| Short Description | You have it - Check the Pantry |
| Cooking Time: | 180 minutes |
| Serving Size: | 6 |
| Calories: | 549 |
| Grams of Carbs: | 28.4 |
| Grams of Fat: | 16.9 |
| Grams of Protein: | 67.8 |
| Ingredients | 1 (3 pound) whole chicken, cut in half
3/4 cup granulated sugar 3/4 cup soy sauce 1 tablespoon grated fresh ginger 2 cloves garlic, minced |
| Instructions | 1.Rinse chicken halves, and pat dry with paper towels. Place chicken cut side down in a 9x13 inch baking dish.
2.In a medium mixing bowl, combine sugar, soy sauce, grated ginger and garlic. Mix well, and pour mixture over chicken. Cover and refrigerate for at least 3 hours. 3.Preheat oven to 350 degrees F (175 degrees C). 4.Bake chicken uncovered in the preheated oven for 1 hour, basting frequently. Test for doneness, making sure there is no pink left in the meat. Let cool slightly, then cut into smaller pieces to serve. Note: You can use the same recipe for Chicken Breasts - Just Marinate the Breasts in the Sauce |
