So the solution was to come up with a baked version and boy was this one a hit! The whole family, and friends who were here, loved this meal. Not only was this dish amazing to eat it was really simple to make.
I will definitely make this one again and again!
Here's what you need:
6 drumsticks, or as many as you like
6 boneless, skinless thighs, or as many as you like
1-1/2 cup Soyaki Teriyaki sauce
1/2 cup brown sugar
salt & pepper
Stove top rice - Cook while the chicken is in the oven
1-1/2 cup medium or long grain rice
3 cups water
1/2 tsp. salt
Preheat oven to 375 degrees.
Line a baking pan or dish with 5 (no kidding it's really sticky when done, you'll see) layers of tin foil and set aside.
Salt and pepper the chicken and place on the foil lined dish. Bake for 20 minutes.
Turn heat up to 400 degrees.
In a measuring cup measure out the Soyaki and brown sugar and stir to combine. Baste the chicken on one side and return to oven for 7 minutes.
Turn the chicken and baste the other side. Cook and baste in 7 minute intervals until all the sauce is on the chicken and the sauce on the pan has thickened. About 5 times turning (or at least another 25 minutes) depending on how many pieces you put in the oven. The outside edges of the sauce will be a little burnt because of the sugar.
To cook the rice, place the water, rice and salt in a 4 Qt. stockpot and bring to a boil with a lid on.
Serves 4 - 6
Swirl the pan to release the rice as soon as it boils and turn to low. Cook for 23-25 minutes.
Fluff with a fork to make sure the water is absorbed and return the lid to the pan and let sit for 10 minutes. Fluff and serve. Rice will be slightly sticky, perfect for Asian foods.
Serve with rice and veggies ~ YUM!
Here's the handy printable - Baked Teriyaki Chicken & Rice