Teriyaki Chicken

Step 1

Combine the brown sugar and soy sauce in a large measuring cup or bowl, I like to use a large 4 cup glass measuring cup because it pours so lovely when I am done. Mix until the brown sugar dissolves as much as possible.

Step 2

Whisk in the lemon juice, ginger and the garlic.

Step 3

Place your chicken pieces of choice into a large lidded container, skin side down. Pour the marinade over the chicken, and refrigerate it overnight.

Step 4

To cook the chicken the next day, preheat your oven to 350 °F.

Step 5

Line a baking sheet with aluminum foil or parchment paper ( you will thank me later when you aren't scrubbing burnt sugar off!) and place the chicken on top. You can drizzle some marinade over the top at this point.

Step 6

Bake in the oven until the chicken pieces reach the right temperature ( 165 °F for chicken breasts and 185 ° for chicken thighs, see my cooking chicken info in this post) and right before removing, take a spoon and baste with the juices. Let the chicken cook for another 3-4 minutes and then remove.