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Teriyaki Chicken

Serves 8

  • 3/4 c. teriyaki sauce 
  • 1 tsp. ground ginger 
  • 1 tsp. garlic powder 
  • 4 lbs. frying chicken pieces (legs, breasts, thighs) 
  • 1 large egg, beaten 
  • 1 1/2 c. finely minced pecans 
  • 1/4 c. flour 

Combine teriyaki sauce, ginger, and garlic powder. Pour into large plastic bag with chicken pieces. Press air out; tie top securely. Turn over several times to coat chicken pieces. Refrigerate 8 hours or overnight. Remove chicken, reserving marinade. Combine egg and 2 T. of reserved marinade; set aside. Combine pecans and flour on large plate. Dip chicken pieces into egg mixture, then roll in pecan mixture, coating all sides. Place chicken pieces, skin side up, on rack placed in large baking pan. Bake at 350 degrees for 50 minutes, or until chicken is tender. Cool slightly, then serve. Or chill in refrigerator 4 hours overnight, wrap in foil, and transport packed in ice cooler to your picnic!

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