Chicken with teriyaki glaze
( SERVES 4 )
Ready in 1 hour, serves 4¼ cup sugar¼ cup soy sauce1 tbsp vegetable or peanut oil1 tsp finely grated ginger1 clove garlic, finely chopped3 chicken Maryland pieces1. In small saucepan, combine
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|¼ cup||Soy sauce|
|1 tbsp||Vegetable oil, or peanut|
|1 tsp||Fresh ginger, finely grated|
|1||Garlic cloves, finely grated|
|3||Chicken pieces, maryland|
- In small saucepan, combine all glaze ingredients. Bring to a boil over medium-high heat, stir continually for about 3 minutes until sugar dissolves, then boil for30 seconds.
- Take off the heat, pour into a container, cool, cover and refrigerate until needed - for up to 1 month.
- Brush teriyaki glaze liberally over chicken legs and bake at 175 degC for 20 minutes. Then turn and brush the skin sides with glaze.
- Bake for another 25 to 35 minutes, or until chicken is tender and juices run clear. Serve with red onion, mint and shredded chilli.
This dish is best matched with
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