Melisa, my lovely daughter, presented me with this website as a birthday gift in 2008. This recipe will mark #100 for this online cookbook. It has been a pleasure to share my recipes with family, friends and people from literally all over the world. It’s the time for me to take a break from my test kitchen. Summer has arrived and I am going to return to my second favorite art form of painting. Thank you for allowing my recipes into your kitchens and your kind comments over the years. Happy Cooking! – Lucy
It’s a simple and easy recipe for an everyday family meal. Marinate the chicken pieces a few hours ahead of time, then bake and serve with vegetables, rice, potatoes or salad and bread.
1 whole chicken (4 to 5 pounds)
Canola oil or Pam cooking spray
2 scallions, including green top
¼ cup soy sauce (Kikkoman brand)
¼ cup teriyaki sauce
2 tablespoons rice wine or cooking sherry
1 tablespoon sugar
2 teaspoons Sriracha hot chili sauce (sold in the Asian section of your local supermarket)
Use a heavy, sharp knife to remove the legs, thighs and wings. Cut the whole chicken breast in half lengthwise. Cut each half breast crosswise in half again for a total of 4 pieces. Cut the back side of the chicken into 3 chunks. Do not remove the skin and bones but be sure to trim any excess fat from the chicken. Rinse the chicken pieces with cold water and pat dry with paper towels.
Wash and trim the green onions and finely chop. In a large bowl, mix the marinade ingredients together. Add the chicken pieces into the marinade and coat well. Cover and refrigerate for 4 hours or longer. Turn pieces once or twice while marinating.
Preheat oven to 375 degrees. For easy cleanup, line a large flat pan with tin foil. Spray cooking spray on top of tin foil to prevent chicken from sticking. Place chicken pieces, skin side up, evenly on the baking sheet and pour the remaining marinade sauce over the chicken. Bake for 30 minutes, turn pieces over, and bake for another 20 minutes. Turn chicken pieces over one more time and bake for 10 more minutes until the chicken skin side is browned. Serve hot or warm.
Makes 4 servings
Preparation time: 20 minutes
Marinating time: 4 hours or longer
Cooking time: 1 hour