Oven Baked Chicken with Apricot-Ginger Glaze

OK, I am very excited about fresh ginger lately as you can tell. My Senior Pastor accuses me of sneaking in Asian ingredients in ALL our foods. I can't tell if that is a compliment or a rebuke, but he may be partly right. Oh yes, my mission at IPC kitchen is to make healthy and tasty foods, even if I am called the "Sneaky Asian Cook"!

Brush on the glaze when chicken is almost done. Putting glaze too early will result in burnt crust before the chicken pieces are cooked through.

1 whole chicken, cut into 8 pieces
Or you can use thighs, drumsticks, or breasts,
Chicken should be skin on and bone-in

Teriyaki Marinade :
Makes 1-1/2 Cup

1/2 cup soy sauce
1/2 cup white wine, any drinking white wine
2 Tablespoons sesame oil
2 Tablespoons brown sugar
2 minced cloves of garlic
1 minced shallot
1 Tablespoon grated ginger
1/2teaspoon fresh ground pepper

Apricot Glaze
1/2 cup Apricot preserves
1/4 cup white wine
1/4 cup soy sauce
2 Tablespoons Sesame Oil
2 minced cloves of garlic
1 minced shallot
1 Tablespoon grated ginger
Fresh Ground Pepper
*add 1 Tablespoon of brown sugar if you like glaze sweeter.

Toasted Sesame Seeds, black or white, for garnish (optional)

Mix all ingredients well in a large bowl. After chicken parts are rinsed and dried with paper towel, combine chicken with marinade, put them in a container, cover and refrigerate up to 8 hours.

Take the chicken out of refrigerator an hour before baking to bring it to room temperature before baking. Preheat oven to 375 degrees F. In a baking dish with 2" sides, layer the chicken parts and pour in any remaining marinade.

Bake until meat thermometer reaches 150 degrees for white meat and 165 degrees F for dark (about 10 minutes before meat is done), this may take 30 -45 minutes depending type of oven you have.

Brush on the glaze and finish baking until meat reaches the correct internal temperature. Another 10 minutes.

White Meat 160 degrees F.
Dark Meat 175 degrees F.

Serve with rice.

Note: I know I am being a stickler for using meat thermometer to check the meat but this is the only way to ensure your chicken will be done perfectly and not over cooked, which is a common mistake for most cooks. For meat thermometer see Equipment post.

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