Teriyaki Chicken

Teriyaki Chicken 6-10 chicken thighs, skin on 1 cup brown sugar 3/4 cup soy sauce 1 tsp lemon juice 1 tbsp freshly grated ginger 2 tbsp minced garlic Combine the brown sugar and soy sauce in a large measuring cup or bowl, I like to use a large 4 cup glass measuring cup because it pours so lovely when I am done. Mix until the brown sugar dissolves as much as possible. Whisk in the lemon juice, ginger and the garlic. Place your chicken pieces of choice into a large lidded container, skin side down. Pour the marinade over the chicken, and refrigerate it overnight. To cook the chicken the next day, preheat your oven to 350 °F. Line a baking sheet with aluminum foil or parchment paper ( you will thank me later when you aren't scrubbing burnt sugar off!) and place the chicken on top. You can drizzle some marinade over the top at this point. Bake in the oven until the chicken pieces reach the right temperature ( 165 °F for chicken breasts and 185 ° for chicken thighs, see my cooking chicken info in this post) and right before removing, take a spoon and baste with the juices. Let the chicken cook for another 3-4 minutes and then remove. Recipe Notes You can use any chicken pieces of choice, skin on pieces are the best for this recipe however.