Chicken with teriyaki glaze
Ready in 1 hour.
- In small saucepan, combine all glaze ingredients. Bring to a boil over medium-high heat, stir continually for about 3 minutes until sugar dissolves, then boil for 30 seconds.
- Take off the heat, pour into a container, cool, cover and refrigerate until needed - for up to 1 month.
- Brush teriyaki glaze liberally over chicken legs and bake at 175C for 20 minutes. Then turn and brush the skin sides with glaze.
- Bake for another 25 to 35 minutes, or until chicken is tender and juices run clear. Serve with red onion, mint and shredded chilli.