Teriyaki Chicken
Chatelaine
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* PLUS Baking Time: 40 minutes
Roberto Caruso
Ingredients
-
2
skin-on, bone-in
chicken breasts
-
2 tsp
melted
butter
-
2 tsp
dry
mustard
-
1 tbsp
soy
-
1 tbsp
honey
-
pinch
ginger
-
pinch
garlic powder
Instructions
- Place chicken breasts in a 9-inch (23-cm) pie plate. Brush with a mix of melted butter and dry mustard. Bake in preheated 350F (180C) oven for 20 minutes. Stir soy and liquid honey with ginger and garlic powder. Pour over chicken. Continue baking, basting often, 20 to 25 more minutes.