The cooks of the Mid Century really liked their baked chicken!
This is a very subtle example of teriyaki. It really just adds a hint of the teriyaki flavor.
Honestly it could have used a bit more, but I think what we think of as teriyaki today is different from what would have been considered teriyaki back then.
The chicken cooked beautifully, and was very moist. You get the most flavor from the onions in the sauce.
Not sure what you could do to give it more teriyaki kick, but for what it is, it tasted good.
BAKED CHICKEN TERIYAKI
1 Fryer Chicken, cut into pieces
2 Tablespoons Soy Sauce
2 Tablespoons Minced Onion
1 Tablespoon Worcestershire Sauce
1 Tablespoon Cider Vinegar
1 Tablespoon Water
1 Clove Garlic, Halved
Heat oven to 350 degrees. Rinse chicken and pat dry. Place in baking dish close together. Mix remaining ingredients and pour over chicken. Baked 30 minutes. Turn chicken and baste with marinade. Bake 15 minutes and repeat marinade process. Bake an additional 15 minutes.
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