Easy Teriyaki Chicken Recipe

Tangy, sweet flavorful chicken is so easy to make and it goes great with rice.

1 ( 3 pound) whole chicken, cut in half
3/4 cup granulated sugar
3/4 cup soy sauce
1 tablespoon grated fresh ginger
2 cloves garlic, minced

Directions

Rinse chicken halves, and pat dry with paper towels. Place chicken, cut side down, in a 9x13-inch baking dish. In a medium bowl, combine sugar, soy sauce, grated ginger and garlic. Mix well. Pour mixture over chicken. Cover and refrigerate for at least 3 hours.

Preheat oven to 350 degrees.

Bake chicken, uncovered, for 1 hour, basting frequently. Test for doneness, making sure there is no pink left in the meat. Let cool slightly, then cut into smaller pieces to serve.

Jamaican Jerk Chicken

You don't have to take a trip to the islands in order to enjoy this spicy Jamaican treat. This recipe features jalapeno peppers, fresh ginger and soy sauce.

1/2 green onion, minced
1/4 cup orange juice
1 tablespoon minced fresh ginger root
1 tablespoon minced jalapeno peppers
1 tablespoon lime juice
1 tablespoon soy sauce
1 clove garlic, minced
1 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 ( 2 to 3 pound) whole chicken, cut into pieces

Directions

In a bowl, combine green onions, orange juice, ginger, hot pepper, lemon or lime juice, soy sauce, garlic, allspice, cinnamon and cloves. Add chicken, and marinate for 8 hours.

Prepare barbecue, medium heat. Cook chicken, and drizzle with left over marinade that has been boiled for 2 to 3 minutes.

Savory Chicken Marsala

The addition of Marsala wine makes this chicken extra special.

1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves , pounded 1/4-inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry

Directions

In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.

In a large skillet, melt butter in oil over medium heat. Place chicken in the pan and lightly brown. Turn over chicken pieces and add mushrooms. Pour in wine and sherry.

Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

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