Recipe

Chicken Teriyaki With Rosemary Recipe


Chicken Teriyaki With Rosemary Recipe Neon / All my dishes
10 months ago
This is one of my favourite chicken recipes - I hope you enjoy it. It's great with boneless chicken breasts, but I do prefer brining them first.
Prep:10m Cook:60m Servings:4

Neon

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Ingredients
  • 1 Pack of 6-8 various pieces of chicken
  • 2 Cups Teriyaki sauce
  • 1 Cup Olive Oil
  • 1 Tbsp RoseMary
  • 1 Slice of bacon for each piece of chicken

Directions
  1. Rinse chicken
  2. I always prefer to brine the chicken in salt water for an hour or two, but you can skip this step if you like
  3. Combine oil and teryaki sauce in a baking dish, and stir in the rosemary to mix the ingredients together.
  4. Poke the tops of the chicken pieces a couple times with a sharp knife.
  5. Turn each piece of chicken in the baking dish and coat with the sauce.
  6. Dip bacon (1 slice at a time), in the sauce and place over a piece of chicken. Repeat this for the other pieces of chicken and remaining bacon.
  7. Bake in the oven for 1 hour at 335 degrees, or 320 degrees for a fan assisted oven. Baste the chicken every 20 minutes.
  8. Remove the bacon when it's well cooked (about 50 min), and set on a plate over paper towels.
  9. Baste the chicken and cook for time remaining.
  10. Serve each piece of chicken with 2 tsp of remaining sauce from pan

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