Gingery Chicken Teriyaki

Just a few flavor-packed marinating ingredients transform bone-in chicken into an irresistible meal.

Ingredients

• ½ cup Asian sweet chili sauce
• 3 Tbs. unseasoned rice vinegar
• 3 Tbs. teriyaki sauce
• 1 Tbs. oil
• 1 Tbs. grated peeled fresh ginger
• 1 clove garlic, minced
• 3½ lbs. bone-in chicken pieces
• 2 tsp. sesame seeds, toasted
• Cooked rice and salad (optional)

Instructions

1. In bowl, combine chili sauce, vinegar, teriyaki sauce, oil, ginger and garlic. If using chicken breast halves, cut each piece in half crosswise. Place chicken in large plastic food storage bag; add marinade. Seal bag; turn bag several times to coat chicken. Let stand at room temperature 30 min. or chill up to 3 hrs.
2. Heat oven to 425°F. Line rimmed baking sheet with foil. Place rack on pan; coat with cooking spray. Transfer chicken from bag to baking sheet; reserve marinade. Roast until juices run clear when chicken is pierced with knife, 25-35 min.
3. Meanwhile, in small pot, bring reserved marinade to boil over medium-high heat; cook until thickened, 3-5 min. Cool. Position broiler rack about 6” from heat source; heat broiler. Brush chicken with half of reduced marinade. Broil until lightly browned, 3 min. Remove from broiler; brush with remaining reduced marinade. Sprinkle with sesame seeds and serve, if desired, with rice and salad.