Teriyaki Chicken

My husband gave me a cookbook for Mother's Day this year and one day when I was asking him what he wanted for dinners for the week he said "How about you pick something from your new cookbook?" So this is the first recipe I made from my new cookbook called Worldwide Ward Cookbook. I really like teriyaki chicken and have never made it before and I am sure there is many variations. This recipe was very simple and everyone liked it.

Teriyaki Chicken

2 Tbsp fresh peeled and minced ginger

3-4 cloves fresh garlic, peeled and minced

1/2 cup soy sauce

1/2 cup water

1/2 cup packed brown sugar

8-12 chicken thighs, legs or wings, skin on

Combine minced ginger, minced garlic, soy sauce, water and brown sugar. Place chicken , skin side down in a dish; pour marinade over the chicken, lifting chicken to allow marinade under it. Cover with foil and bake at 400 degrees for 45 minutes. Remove foil, turn chicken skin side up, and bake uncovered an additional 30-45 minutes, until nicely browned. Serve chicken with cooked rice. Pour teryiaki marinade over all. Makes 4-6 servings.