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BROILED CHICKEN TERIYAKI
Yield: 4 main dish servings
Source: "The All New Good Housekeeping Cookbook"
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=37
INGREDIENTS
- 1/3 cup reduced-sodium soy sauce
- 2 tablespoon vegetable oil
- 1 tablespoon dry sherry
- 1 tablespoon minced, peeled fresh ginger
- 2 teaspoons freshly grated orange peel
- 1 small garlic clove, finely chopped
- 1/4 teaspoon crushed red pepper
- 1 chicken (3 pounds), cut into quarters
- 1 large green onion, finely chopped
DIRECTIONS
Preheat broiler. In small bowl, combine soy sauce, oil,
sherry, ginger, orange peel, garlic, and crushed red pepper.
Place chicken, skin side down, in greased broiling pan
without rack. Brush top of chicken with some soy-sauce
mixture. Place pan in broiler 8 to 10 inches from heat
source; broil chicken 25 minutes.
Turn chicken skin side up. Broil, brushing with remaining
soy-sauce mixture during last 10 minutes of broiling,
until juices run clear when thickest part of chicken
is pierced with tip of knife, 20 to 25 minutes. Sprinkle
chicken with green onion before serving.
Nutritional Information Per Serving (1/4 of recipe):
Calories: about 436, Protein: 42 g, Carbohydrate: 3 g,
Fat: 27 g, Cholesterol: 132 mg, Sodium: 916 mg
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