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Maple Teriyaki Chicken

Photo Credit
Foodio/shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes about 4 servings
Category
Poultry
Course
Main Dish

Our Maple Teriyaki Chicken adds a hint of maple to mellow the sweet-sour flavor of teriyaki. For party food, prepare the recipe using chicken wings.

Ingredients
1/4 cup Hoisin sauce
1/4 cup soy sauce
1/4 cup rice vinegar
1/4 cup maple syrup
2 cloves garlic, minced
2 teaspoon minced fresh ginger
2 pounds chicken pieces

Instructions

1. Combine Hoisin sauce, soy sauce, vinegar, maple syrup, garlic, and ginger. Add chicken pieces and stir well to coat. Place in refrigerator for 2 to 6 hours.
2. Preheat oven to 375°F. Grease a baking sheet.
3. Arrange chicken on prepared baking sheet. Bake for 45 to 60 minutes or until well browned.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Deborah Taylor</span> Thu, 02/08/2024 - 18:49
Maple Teriyaki Chicken: Using chicken legs. Do I take the skin off the chicken to use in this recipe. Also my rice vinegar is approximately 2 years old and does not smell or look cloudy. Do you suppose it is safe to use. Thank you. I'm going to make these tomorrow using old rice vinegar and though I should leave the skin on. Please respond and thank you.
<a title="View user profile." href="/author/editors">The Editors</a> Fri, 02/09/2024 - 10:12

Hi, Deborah. You can keep the skin on the chicken for this recipe. As for the rice vinegar, if the bottle has not been opened and was stored properly, you can use it without issue. If the bottle has been opened, you can still use it though the flavor may be lacking. Two years is the cut off date for open vinegar. We would recommend replacing it very soon.