Honey-Teriyaki Glazed Chicken

• 14 cup teriyaki sauce
• 14 cup honey
• 14 cup apricot preserves
• 2 tablespoons sesaoned rice vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon fresh ginger, peeled and finely minced
• 3 12 lbs chicken, cut in 8 pieces
• 1 scallion, thinly sliced
• 1 tablespoon sesame seeds

1. In large food storage bag, combine teriyaki, honey, preserves, vinegar, oil and ginger; remove and reserve 2 tablespoons mixture.
2. Pierce the chicken pieces several times with knife; place in bag and seal.
3. Refrigerate 1 hour.
4. Preheat oven to 375.
5. Line jellyroll pan with foil.
6. Transfer chicken to pan; discard bag and marinade.
7. Roast chicken until no longer pink near bones, 40-50 minutes, brushing with reserved mixture during last 5 minutes of cooking time.
8. Let stand 10 minutes before serving.
9. Sprinkle with scallion and sesame seeds.

teriyaki sauce, honey, apricot preserves, rice vinegar, sesame oil, fresh ginger, chicken, scallion, sesame seeds

Taken from www.food.com/recipe/honey-teriyaki-glazed-chicken-441322 (may not work)