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Two very distinct versions of this recipe happen in my house depending on how much kitchen stamina I have. When there is a lot, I make up a batch of homemade teriyaki, usually throwing in a whole jalapeno for just a touch of heat in the background. When I have no willingness to cook, I use store bought teriyaki sauce. My all time favorite is by Soy Vay. Then you just layer up the chicken, teriyaki sauce, and some aluminum foil for easy clean up and pop it in the oven. This recipe also works great for chicken thighs and boneless chicken breasts, just reduce the cooking time.
One quick note about the photo. I cooked half of the chicken with the skin and half without, however I completelty forgot to photograph the skinless breast.
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You can also use 3/4 cup prepared Teriyaki sauce instead of making your own.
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