Chicken Teriyaki with Plum Glaze
- 2 fryer chickens, in pieces
- Teriyaki marinade
- Garlic powder
- 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
- 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