On occasion we have dinner guests with diverse tastes, and we serve Spicy Teriyaki Chicken as a second entree. It especially complements Grilled Salmon Fillets or Barbecued Spare Ribs.
6 pounds chicken thighs and legs, skinned, backbone removed and trimmed of any fat
1/2 cup soy sauce
1/4 cup honey
2 large garlic cloves, minced
2 teaspoons minced fresh ginger root
1-2 tablespoons hot chili oil*
Combine the marinade ingredients and pour over the chicken pieces. Marinate 2-3 hours, tossing occasionally.
Transfer the marinated chicken to a baking pan just large enough to hold it, allowing a small amount of space between the pieces to ensure even baking. Spoon any remaining marinade over the chicken and bake in a preheated 375 degree oven 45-60 minutes. Turn the chicken every 15 minutes and baste frequently. When finished, the chicken should be a dark honey color, and the juices should run clear when the chicken is pierced with a fork.
Serves 4-5.
* Hot chili oil may be found on the specialty aisle in some grocery stores or in an oriental market.
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