Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oven to 350°f peel and mince garlic. mix soy sauce, brown sugar, garlic and ginger until sugar has dissolved. put chicken in 9x13 pan and pour teriyaki sauce over it. cover tightly with foil and bake for at least one hour or until chicken is cooked through. i bake it for about 2 1/2 hours and the chicken is falling off the bone! i usually double the sauce for extra on rice. *this is even better if you marinate the chicken for at least 2 hours in the sauce before cooking - especially before grilling. **if cooking in an electric roaster, make sure you have enough sauce to cover chicken. bake covered at 325°f for about 4 hours.

Target recipe: combine teriyaki sauce, ginger and garlic powder. pour into large plastic bag with chicken pieces. press air out, tie top securely. turn over several times to coat chicken pieces. refrigerate 8 hours or overnight. remove chicken, reserving marinade. combine egg and 2 tablespoons of reserved marinade, set aside. combine pecans and flour on large plate. dip chicken pieces into egg mixture, then roll in pecan mixture, coating all sides. place chicken pieces, skin side up, on rack placed in large baking pan. bake at 350 degrees for 50 minutes, or until chicken is tender. cool slightly, then serve. or, chill in refrigerator 4 hours or overnight. wrap in foil, and transport packed in ice cooler to your picnic! yields 8 servings.