Busters Recipes

Teriyaki Ginger Chicken

1/4 cup teriyaki glaze or sauce
1 Tablespoon oyster sauce
1 Tablespoon orange juice
2 Tablespoons finely minced ginger
1 Tablespoon minced garlic
4 chicken legs, 10 ounces each
4 to 6 pineapple slices

Mix first five ingredients for marinade.  Remove skin
from chicken legs.  In a plastic bag or dish with cover,
place chicken and top with marinade.  Refrigerate for 1
hour.  Turn over and refrigerate for 1 more hour.  Place
chicken in a baking dish.  Add the marinade.  Bake,
covered, at 350 degrees F.  After 20 minutes, baste with
pan juices.  Cook 30 minutes longer.  Uncover, top with
pineapple slices and bake uncovered for 10 minutes to
an internal temperature of 165 degrees F.  Serve with
steamed rice and sautéed snow peas.  Makes 4 to 6
servings.

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