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LOCATION: Recipes >> Poultry >> Teriyaki 04

Print this Recipe    Teriyaki 04

Teriyaki Chicken
Serves: 8

3/4 cup Teriyaki Sauce
1 teaspoon ground ginger
1 teaspoon garlic powder
4 pounds chicken pieces such as breasts, thighs, legs
1 large egg beaten
1 1/2 cups pecans finely minced
1/4 cup flour

Combine teriyaki sauce, ginger and garlic powder. Pour into large
plastic bag with chicken pieces. Press air out, tie top securely.
Turn over several times to coat chicken pieces. Refrigerate 8 hours
or overnight. Remove chicken, reserving marinade. Combine egg and
2 tablespoons of reserved marinade, set aside. Combine pecans and
flour on large plate. Dip chicken pieces into egg mixture, then
roll in pecan mixture, coating all sides. Place chicken pieces,
skin side up, on rack placed in large baking pan. Bake at 350
degrees for 50 minutes, or until chicken is tender. Cool slightly,
then serve. Or, chill in refrigerator 4 hours or overnight. Wrap
in foil, and transport packed in ice cooler to your picnic! Yields
8 servings.

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