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Ginger-glazed Chicken

Contributed by: News Canada

(NC) - Try this sweet, pungent glaze on bone-in chicken breasts or on legs. Chicken wing lovers can also brush this mixture on wings.


  • 2 garlic cloves, peeled
  • 4 1/2 to 5 ounces fresh ginger (a piece about 6 inches long)
  • 1/4 (145 mL) cups plus 1 tablespoon of teriyaki sauce
  • 2 tablespoons (30 mL) of olive oil
  • 4 whole chicken legs (about 3 1/4 pounds or 1750 g), halved at the joint
  • 2 cups of rice (500 mL)
  • Salt and freshly ground pepper


Preheat the oven to 350 degrees (180 degrees Celsius).

Using the side of a teaspoon, remove the skin from the ginger. Cut the ginger into 1-inch (2.5 cm) pieces. Place the ginger, garlic, and olive oil in a food processor or blender and process until the ginger and garlic are finely chopped.

While the machine is processing, add the teriyaki sauce and mix until you see a mustard-like texture.

In a shallow bowl, pour the ginger glaze over the chicken and let marinate for 10 minutes at room temperature.

Place the chicken pieces on a broiler pan, season with salt and pepper, and bake for about 20 to 30 minutes, turning the pieces over once, until cooked through. Set the chicken skin side up and broil for about 1 minute to crisp the skin.

Serve the chicken on a bed of rice with an accompanying salad.

Wine recommendation: The gingery chicken and lemony rice suggest a light, not quite dry wine. Try a chilled light white, such as B&G's Cuvée Spéciale White. Its fruity flavour and light body will marry well with this sweet, savory meal.

Serving Size: Makes 4 servings

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