Ingredients
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1/2 cup lite teriyaki sauce
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1/4 cup frozen orange juice concentrate, thawed and undiluted
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3 tablespoons dark sesame oil
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4 garlic cloves, minced
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1 (4-pound) whole chicken
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1 teaspoon salt
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1/2 teaspoon freshly ground pepper
Preparation
Stir together first 4 ingredients; reserve half of mixture.
Cut chicken in half, and sprinkle evenly with salt and pepper. Place chicken in a large freezer bag, and pour half of teriyaki mixture over chicken; seal bag, and chill 8 hours, turning chicken, if desired.
Remove chicken from marinade, discarding marinade. Place chicken, skin side up, on an aluminum foil-lined 15- x 10-inch jellyroll pan.
Bake at 450° for 45 minutes or until a meat thermometer inserted into chicken thigh registers 180°. Brush with reserved teriyaki mixture.
Servings
6-8
Comments
Did not taste good but Dan liked it by CeceliaJoos-Roscigno, Fri, Feb 1, 2013 at 07:49 CST