Sunday, December 2, 2012

Teriyaki Chicken

6 drumsticks
6 thighs


1 tsp pepper
1/2 tsp salt
1 tbsp turmeric
1 tbsp paprika
1/4 c. teriyaki sauce
2 tbsp olive oil/cooking oil
1 tbsp oyster sauce
1 tsp garlic powder


1/4 c. teriyaki sauce
1 tsp turmeric
2 tbsp oil

Preheat oven to 400 degrees. Wash and trim chicken fats. Drain meat/use paper towel to dry excess water from meat. Combine marinade ingredients in a bowl and mix well. Put dried chicken in a ziploc bag and pour marinade. Distribute mixture to coat meat. Keep in the fridge over night. In a deep baking dish, line chicken and pour marinade over to chicken. Cover dish with foil and bake for 30 to 40 minutes. Check chicken when it's done, take chicken out from dish leaving the drippings, and transfer to another dish. Leave out for 10 minutes to air dry cook meat. Brush cooked chicken with glaze abundantly, take them back to the oven, and broil chicken to low until skin is brown. Oven temperature varies. Chicken should be brown for that yummy look. Enjoy!