Honey-Teriyaki Glazed Chicken

1. 1

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

2. 2

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

3. 3

   Refrigerate 1 hour.

4. 4

   Preheat oven to 375.

5. 5

   Line jellyroll pan with foil.

6. 6

   Transfer chicken to pan; discard bag and marinade.

7. 7

   Roast chicken until no longer pink near bones, 40-50 minutes, brushing with reserved mixture during last 5 minutes of cooking time.

8. 8

   Let stand 10 minutes before serving.

9. 9

   Sprinkle with scallion and sesame seeds.

* Per serving · 4 servings · Values may vary.

No additional tips available.