Teriyaki Chicken
3 lbs. Chicken (whole, breasts or thighs)
3/4 cup sugar
3/4 cup soy sauce
1 1/2 tsp dry ginger
2 cloves garlic, minced
1/4-1/2 tsp black pepper
3-4 shakes cayenne pepper
Stir all ingredients together except chicken. Mix well. Pour over chicken in baking dish. Cover and refrigerate for at least 3 hours. Turn chicken about every hour or as needed to marinate all sides and pieces.
Bake for 45 minutes-1 hour at 350 or until 165 degrees. Serve over rice with a frozen veggie mix.
3 lbs. Chicken (whole, breasts or thighs)
3/4 cup sugar
3/4 cup soy sauce
1 1/2 tsp dry ginger
2 cloves garlic, minced
1/4-1/2 tsp black pepper
3-4 shakes cayenne pepper
Stir all ingredients together except chicken. Mix well. Pour over chicken in baking dish. Cover and refrigerate for at least 3 hours. Turn chicken about every hour or as needed to marinate all sides and pieces.
Bake for 45 minutes-1 hour at 350 or until 165 degrees. Serve over rice with a frozen veggie mix.
Thursday night notes: We had family pictures and I didn't have a lot of time to put something in the crock pot nor would anyone be home to put this in the oven. So I used the crock pot. The chicken was more flavorful, but the sauce was lacking. But perhaps if my chicken had been thawed before I started, that would have made a difference with the sauce. I like the oven baked a little better, but I'll definitely use the crock pot again if I'm in a pinch.
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