In a small saucepan, combine all glaze ingredients. Bring to the
boil over a medium-high heat. Stir continually for approximately 3
minutes until sugar dissolves, then boil for 30 seconds.
Take pan off the heat, pour into a container, cool, cover and
refrigerate until needed or for up to 1 month.
Brush teriyaki glaze liberally over chicken legs and bake at
175°C for 20 minutes, then turn and brush the skin sides with
glaze. Bake an additional 25-35 minutes or until chicken is fork
tender and juices run clear.
Heating the glaze makes it thicker so it coats the chicken
when brushed. Score the chicken before brushing with glaze for
extra flavour absorption. Use foil in the chicken baking pan
to make it easier to clean up.
Watch your favourite MasterChef NZ judge step up to the plate.
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We do, which is why we now have a resident
'recipe-road-tester' to bring you a weekly tried, tested and tasted
Food Show recipe.
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