Wednesday, June 07, 2017

Island Teriyaki Chicken

So tonight's dinner came about purely by accident.   When I got groceries two weeks ago, it was right before Memorial Day and they had a few sales going on, one of which was a huge bag of Chicken Leg Quarters for only $4.  It was a 10 lb bag, so even though it wasn't on my list, I grabbed it.

For dinner tonight, I knew I wanted to make the chicken but I wasn't wanting the usual roast chicken that I make, I wanted something different.

I've also been dealing with some major sinus issues and feeling a bit light headed and achy etc, so I wanted something simple that I could throw together using what I already had on hand.

Something else I had purchased on my last grocery trip, was Teriyaki sauce but from a different brand that I had never tried before.  It is now my absolute favorite and I don't think I'll buy any other kind.  It's the Soy Vay Island Teriyaki.  Truly delicious.


The chicken was extremely easy to prepared, the trick though is to bake it for a long time, about an hour and a half to 2 hours.

But enough talking, let me show you.



Island Teriyaki Chicken

Ingredients:
Chicken Leg Quarters (but you can use whatever chicken you have on hand)
Soy Vay Island Teriyaki Marinade and Sauce


Method:
Clean the chicken and place in a roasting pan.  Preheat your oven to 400 degrees.

Pour some of the teriyaki marinade on each piece of chicken and using a basting brush, slather all over making sure to cover well.

Cover with foil and bake in the preheated oven for about an hour.  My chicken leg quarters were huge so they took a while to bake, but if you're cooking smaller pieces just adjust the cooking time accordingly.

About an hour into the baking time, remove the foil, flip the chicken over and using the basting brush, baste the chicken with the juices in the bottom of the pan.

Continue cooking, basting every 20 minutes or so until the juices run clear. 

Turn the heat up to 450, and finish off by allowing the skin to crisp and brown.  When done, you can baste with a little more of the juices, move to a serving dish and serve immediately.

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