Chicken Teriyaki with Plum Glaze

Yield: 4 to 6 servings

Ingredients

Chicken

• 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

Instructions

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.