Teriyaki Chicken
- 2 lbs chicken, either drumsticks or thighs
- 1/2 cup soy sauce
- 1/2 cup rice vinegar
- 1/4 cup honey
- 1/2 tsp ginger, dried
- 2 garlic cloves, minced
- Wash off chicken and place in a small casserole dish to marinate.
- Combine the rest of the ingredients and stir well.
- Pour over the meat, cover, and place in the fridge and allow to marinate for a few hours or up to overnight.
- preheat oven to 425°F. Place chicken with sauce in oven and cook for 25-30 minutes, or until cooked through.
- To test, pierce one with a knife all the way to the bone, if it’s done the juices will run clear, it not, it will contain a little bit of blood.
