Glazed Roasted Chicken

1. 1

   Stir together first 4 ingredients; reserve half of mixture. Cut chicken in half, and sprinkle with salt and pepper.

2. 2

   Place chicken in a large freezer bag and pour half of teriyaki mixture over chicken.

3. 3

   Chill 8 hours, turning chicken if desired.

4. 4

   Remove chicken from marinade, discarding marinade.

5. 5

   Place chicken, skin side up, on an aluminum foil-lined pan.

6. 6

   Bake at 450 degrees for 45 minutes or on meat thermometer 180.

7. 7

   Brush with rest of teriyaki mixture.

No additional tips available.