Orange Teriyaki Marinaded Chicken

When I was a kid, one of our good friend's mother used to make a marinaded chicken that I loved. I knew there was orange juice and teriyaki in it and not much else. I have made several different versions but this came out the best. It is also great on the grill in the summer time. Take care to keep an eye on skin as you cook it, the sugars can cause the it to burn. My daughter had her friend over the night i served this meal.  Her friend can be a bit picky but they both gobbled this up. I like to take the leftover chicken, rice and vegetable and make a quick fried rice the next day with the leftover sauce sauce and some additional soy sauce.  If you don't have all of the ingredients, it is still pretty goo with just the juice, teriyaki, garlic and ginger.  The other ingredients are things I always have on hand.

Ingredients:

1 chicken cut into 10 pieces (breast split)

1 cup of no pulp orange juice 

1/2 cup of teriyaki sauce

1/4 cup of soy sauce

1 tsp of agave or honey 

2 tsp of Worcestershire sauce

1 tbsp of olive oil

1 shallot, minced

3 cloves of garlic, minced

1 1 inch piece of ginger, peeled and minced 

To make the marinade combine all of the ingredients except for the chicken in a large measuring cup or bowl and stir to combine well. Place the marinade in a large plastic bag or marinade container that will seal tight. Add the chicken and marinade for at least 2 hours, turning the chicken at least once to ensure even flavor throughout. 

Pre-heat the oven to 350 and place the chicken pieces in a baking dish far enough apart that they will not steam but rather crisp up. Pour the marinade into a small sauce pan. Bake the chicken for 40 minutes and then check it. If the skin hasn't crisped up yet, turn the temperature up to 400 and cook for another 20 minutes until the skin is crisp and the meat registers at least 165. Meanwhile, about 20 minutes into the chicken cook time, bring the marinade to a slow boil and then reduce to a simmer allowing the liquid to reduce and thicken for about 30 minutes. Strain the sauce to remove the solids and serve on the side. The sauce is concentrated so only a small amount is needed. Serve with basmati rice and steamed broccoli.