Asian

Baked Teriyaki Chicken - Legs and Thighs is for Dinner.

Baked Teriyaki Chicken - Legs and Thighs takes 15 minutes to prepare.

Baked Teriyaki Chicken - Legs and Thighs takes 60 minutes to cook.

Baked Teriyaki Chicken - Legs and Thighs makes 4 servings.

The ingredients for Baked Teriyaki Chicken - Legs and Thighs are:

4 each chicken legs and thighs
1/2 cup soy sauce
2-1/2 tablespoons honey
1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
2 tablespoons dry sherry (if i don't have this just omit it)
1/4 cup salad oil (I usually use olive oil)
1 clove garlic, minced or pressed
2 green onions (including tops) thinly sliced (if I don't have green onions, I dice 1/2 a medium yellow onion)

Here is how you make Baked Teriyaki Chicken - Legs and Thighs:

1. Place chicken legs & thighs in a plastic bag. 2. Combine soy, honey, ginger, sherry, oil, garlic, and onions: pour over chicken. 3. Seal bag and refrigerate, turning occasionally, for 4 hours or until next day. 4. Pour off and discard marinade. Place chicken, skin side up, on a rack in a roasting pan. - Bake, uncovered, in a 350' (175c) oven for 1 hour or until meat near thighbone is no longer pink when slashed. Serving Size: Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user WIGIME.

The nutritional information for Baked Teriyaki Chicken - Legs and Thighs is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 337.6

• Total Fat: 18.3 g
• Cholesterol: 96.4 mg
• Sodium: 1,166.6 mg
• Total Carbs: 15.9 g
• Dietary Fiber: 0.6 g
• Protein: 25.7 g

Baked Teriyaki Chicken - Legs and Thighs is Asian cuisine.