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Tropical Chicken Teriyaki

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 Chickens - (2 1/2 to 3 lbs ea) - cut 8 pieces each, Rinsed and patted dry For The Teriyaki Sauce

    2. 1 cup 237ml Soy sauce

    3. 1/2 cup 80g / 2.8oz Dark-brown sugar - (packed)

    4. 1/2 cup 118ml Dry sherry

    5. 1/4 cup 59ml Vegetable oil

    6. 2 tablespoons 30ml Very finely-minced garlic

    7. 2 tablespoons 30ml Finely-minced peeled fresh ginger Salt - to taste Freshly-ground black pepper - to taste For The Fruit

    8. 1 Ripe cantaloupe - halved, peeled, (small) Seeded and cut into 1 Ripe watermelon - halved, and (small) Cut into 1 Ripe pineapple - peeled, halved Lengthwise, cored and cut into 1/2" slices

    9. 1 Red seedless grapes - cut smaller bunches

    10. 1 Green seedless grapes - cut smaller bunches

    11. 1 Blueberries

    12. 1 Raspberries Garnish

    13. 1 tablespoon 15ml Snipped fresh chives

    14. 3 Scallions - thinly sliced

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Combine the teriyaki sauce ingredients in a bowl. Coat chicken pieces well and marinate for 2 hours. Preheat oven to 350 degrees. Remove chicken from marinade; arrange in a single layer in 1 or 2 shallow baking dishes. Simmer remaining marinade in a small pot for 5 minutes to thicken; cool and brush over the chicken. Bake, basting every 15 minutes, until chicken is lacquered and cooked through, about 50 to 60 minutes. Arrange the chicken on a platter, surrounded by the fruit. Garnish the chicken with scallions and serve. This recipe yields 8 servings. Per serving: 640 calories, 58g carbohydrate, 42g protein, 27g fat, 110mg cholesterol.

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