Baked Chicken Teriyaki
- 8 chicken thighs, skinned
- 12 cup teriyaki marinade
- 2 teaspoons fresh ginger, grated
- 1 tablespoon honey
- 4 scallions, chopped
- 2 medium red peppers, seeded and quartered
- 3 small zucchini, quartered lengthwise
- Set oven to 400F.
- Place chicken in roasting pan.
- Mix marinade, ginger, honey, and scallions together and pour over chicken.
- Turn chicken to coat.
- Bake, uncovered, for 25 minutes.
- Add vegetables to pan, toss to coat.
- Bake 15-20 minutes longer until tender.
- This goes well with brown rice and pan juices.
chicken, teriyaki marinade, fresh ginger, honey, scallions, red peppers, zucchini
Taken from www.food.com/recipe/baked-chicken-teriyaki-127760 (may not work)