HONEY TERIYAKI GLAZED CHICKEN

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We jazzed up bottled teriyaki sauce with sweet apricot preserves, seasoned rice vinegar and a touch of sesame oil to make our intensely flavored chicken marinade and glaze.

From Woman's World

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  • 4

Ingredients

  • 1/4 cup teriyaki sauce
  • 1/4 cup honey
  • 1/4 cup apricot preserves
  • 2 Tbsp. seasoned rice vinegar
  • 1 Tbsp. toasted sesame oil
  • 1 Tbsp. finely minced peeled fresh ginger
  • 1 chicken, about 3-1/2 pounds, cut in 8 pieces
  • 1 scallion, thinly sliced
  • 1 Tbsp. sesame seeds

Preparation

Step 1

In large food storage bag, combine teriyaki, honey, preserves, vinegar, oil and ginger; remove and reserve 2 Tbsp. mixture.

Pierce the chicken pieces several times with knife; place in bag and seal. Refrigerate 1 hour.

Preheat oven to 375 degrees F. Line jellyroll pan with foil.

Transfer chicken to pan; discard bag and marinade.

Roast chicken until no longer pink near bones, 40 to 50 minutes, brushing with reserved mixture during last 5 minutes of cooking time. Let stand 10 minutes before serving.

Sprinkle with scallion and sesame seeds.

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