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Asian roasted chicken
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| Artist: |
_ |
| Categories: |
Asian, Chicken, Poultry, Roasted |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1/2
| cup | Light teriyaki sauce | | 3
| tbsp | Peanut oil | | 1/4
| cup | Frozen orange juice concen- | | | -trate, thawed | | 4
| large | Garlic cloves, minced | | 2
| | 3-lb. chickens | | | Salt | | | Pepper, freshly ground |
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Procedures:
| 1 | Combine teriyaki sauce, peanut oil, orange juice concentrate, and garlic in small bowl; set aside. | | 2 | Divide marinade equally between 2 bowls - half will be for marinade, remainder for final brushing after chickens are cooked. | | 3 | Set aside both bowls. | | 4 | Cut chickens in half, removing backbones. | | 5 | Wash and pat dry with paper towels. | | 6 | Place in lg. | | 7 | Plastic storage bag. | | 8 | Add half of marinade; secure bag so chickens are resting in marinade. | | 9 | Refrigerate chickens for at least 1 hr., or as long as overnight. | | 10 | If marinating overnight, refrigerate remaining marinade reserved for final brushing. | | 11 | remove chickens from marinade. | | 12 | Place skin side up on foil-lined jelly roll pan. | | 13 | Brush w/marinade in bag. | | 14 | Sprinkle lightly w/salt and pepper to taste. | | 15 | Roast at 450°F in center of oven until deeply browned and juices run clear when pierced w/knife at joint; about 35 mins. | | 16 | Or until done. | | 17 | Remove chickens from oven; brush generously w/reserved marinade. | | 18 | Serve hot or very warm. |
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