Prepare Chicken to Bake for Teriyaki

Video Transcript

"Unlike the beef, I'm going to bake the chicken. You can broil it how you usually would broil rather small pieces of chicken breast, but I prefer to bake it. I've got a Pyrex type baking pan here and I'm going to put a little bit of regular vegetable oil on the pan and then put the chicken in the pan. I'm putting oil in the pan just to prevent any sticking while the chicken is baking. It shouldn't stick because it's going to be quite a bit of marinade, but just to be sure. What we're going to do is we're going to bake the chicken at high, 450 degrees for about ten minutes, take it out, turn all the pieces over, put it back in the oven for another ten minutes at 450 and then turn the oven down to 350 and let it bake for about ten or fifteen minutes. Then, at the very end, we'll broil it just for about five minutes just to get a little bit of crispiness on top. It doesn't really matter because these are boneless and skinless so it doesn't matter which way you put it in. If you were doing this with chicken that had skin on it, you would want to do skin side down first. We're just going to try to fit all our pieces in there. This is a nice dish to do with chicken breast because it adds a lot of moisture to the chicken. Sometimes the chicken breast can be a little dry. I'm going to ladle a bit of the marinade over the chicken now before putting it into the oven. Now we're ready to go. Here goes our chicken into the oven and we're going to set our timer for ten minutes."