- 41. CHICKEN TERIYAKI
- Make marinate. Combine all ingredients. Marinate overnight. Remove chicken and arrange in shallow ... and basting occasionally. Serves 4.
Ingredients: 8 (breasts .. catsup .. oil .. sauce .. sugar ...)
|
- 42. CHICKEN TERIYAKI
- Cut up chicken wings by cutting at each ... 325 degrees for 45 minutes.
Ingredients: 10 (flour .. salt .. sauce .. sugar .. wings ...)
|
- 43. TERIYAKI - GLAZED CHICKEN
- Heat oven to 350 ... pan with foil. Arrange chicken pieces on foil-lined pan. ... juices run clear, 5-6 servings.
Ingredients: 7 (drumsticks .. oil .. sauce .. sugar .. wings ...)
|
- 44. TERIYAKI CHICKEN
- Mix all except the chicken. Store 48 hours ... either). Sauce can be reused.
Ingredients: 5 (garlic .. sauce ...)
|
- 45. TERIYAKI CHICKEN
- Fry chicken wings and drumettes, then just before serving, dip in the sauce.
Ingredients: 4 (drumettes .. onions .. sauce .. sugar)
|
- 46. TERIYAKI CHICKEN
- Fry chicken wings and drummies. Then for serving, dip in sauce.
Ingredients: 4 (drumettes .. onions .. sauce .. sugar)
|
- 47. TERIYAKI CHICKEN
- Place chicken on disposable tray or ... a glaze on the chicken.
Ingredients: 5 (sauce .. sugar .. whiskey ...)
|
- 48. TERIYAKI CHICKEN
- Mix all ingredients except chicken wings well, taste, if salty ... broiler in oven until done.
Ingredients: 6 (brandy .. sauce .. sugar .. wings ...)
|
- 49. CHICKEN TERIYAKI
- Marinate wings in marinating sauce 2 ... 350 degrees for 1 hour.
Ingredients: 8 (juice .. oil .. sauce .. sugar ...)
|
- 50. TERIYAKI CHICKEN
- Mix together. Marinate overnight or 3-4 hours. Bake in the sauce it was marinated in for 2 hours at 300 degrees.
Ingredients: 7 (juice .. molasses .. oil .. sauce .. wings ...)
|
