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Chicken Teriyaki with Plum Glaze



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


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


  1. Bake chicken at 325 degrees F for 40 minutes, basting generously with teriyaki marinade.
  2. Sprinkle with salt, pepper and garlic powder to taste.
  3. 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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