Chicken Teriyaki with Plum Glaze Ingredients
2 fryer chickens, in pieces
1 cup plum preserves
2 tablespoons ketchup
1 tablespoon vinegar
2 tablespoons brown sugar
Pinch of ginger Instructions
Bake chicken at 325 degrees F for 40 minutes, basting generously with teriyaki
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.
Yield: 4 to 6 servings
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