Teriyaki Chicken

Let’s make it

1. Mix the lemon juice, water, soy sauce and garlic powder. Reserve 2 tablespoons separately for basting. Marinate the chicken in the remainder, covered, for about 3 hours in the refrigerator.
2. For baking, preheat the oven to 350°F. Drain and discard the used marinade. Place chicken in a baking dish and bake for about 25–35 minutes, brushing once with reserved marinade.
3. Alternatively, grill over medium heat for about 5–7 minutes per side, brushing with reserved marinade. Times vary with thickness; with either method, cook to 165°F in the thickest part.
4. Rest for 5 minutes before serving.

From the complete review edition, page 70. See the original cookbook page →
Recipes have not been kitchen-tested for this edition. Original notes and editorial clarifications are preserved.