Chicken legs with eggplant in teriyaki sauce

Name: Chicken legs with eggplant in teriyaki sauce
Total time: 1 h 30 min
Yield: 8
Ingredients: 8 Chicken legs; 2 Eggplant; 150 ml Teriyaki sauce; 3 cloves of garlic Garlic; 2 tablespoon Sugar; 1 teaspoon Dry spices; to taste Ground black pepper; to taste Salt

This dish can be prepared for any celebration. I have already prepared this dish, but with soy sauce. This year I decided to repeat it, replacing the soy sauce with teriyaki. It turned out, in my opinion, much better.

80

9958

Ivy Jones

Recipe author

Chicken legs with eggplant in teriyaki sauce

Calories

367kcal

Protein

36g

Fat

19g

Carbs

11g

*Nutrition per serving

Ingredients

Servings: 8

8

2

150ml

3cloves of garlic

2tablespoon

1teaspoon

to taste

to taste

Step-by-step preparation

Cooking time: 1 hr 30 mins

STEP 1
Marinade.
STEP 2
Pass the garlic through a press. In a bowl, mix teriyaki sauce, garlic, sugar, chicken spices, ground black pepper and salt.
STEP 3
Mix everything well.
STEP 4
Wash and dry the legs and eggplant.
STEP 5
Wash the eggplant and cut into large cubes. Add to chicken.
STEP 6
Combine eggplant and chicken in a bowl.
STEP 7
Pour the marinade over the chicken and eggplants, stir until each piece is coated with the sauce.
STEP 8
Leave to marinate for 30 minutes.
STEP 9
Transfer the chicken and eggplants to a baking dish and place in an oven preheated to 200°C for 45-50 minutes. While baking, baste the chicken with sauce from the bottom of the pan several times.