Chicken Teriyaki with Plum Glaze

2 fryer chickens, in pieces
Teriyaki marinade
Salt
Pepper
Garlic powder

Glaze:
1 cup plum preserves
2 tablespoons ketchup
1 tablespoon vinegar
2 tablespoons brown sugar
Pinch of ginger

Bake chicken at 325 degrees F for 40 minutes, basting generously with teriyaki marinade. Sprinkle with salt, pepper and garlic powder to taste. After 40 minutes, baste with plum glaze 2 or 3 times during the remainder of the cooking time, about 40 minutes more.

Serves 6 to 8.