Teriyaki Chicken Legs with Eggplant

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.
cook time: 1h 30 min
Liam Carson
Teriyaki Chicken Legs with Eggplant

Nutrition Facts (per serving)

133
Calories
7g
Fat
4g
Carbs
13g
Protein

Ingredients (8 portions)

Basic:

Chicken legs 8 pc
Eggplant 2 pc

Marinade:

Teriyaki sauce 150 ml
Garlic 3 clove
Sugar 2 tbsp
Dry spices 1 tsp
Ground black pepper to taste
Salt to taste

Recipe instructions

Step 1

Step 1
Marinade.

Step 2

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

Step 3
Mix everything well.

Step 4

Step 4
Wash and dry the legs and eggplant.

Step 5

Step 5
Wash the eggplant and cut into large cubes. Add to chicken.

Step 6

Step 6
Combine eggplant and chicken in a bowl.

Step 7

Step 7
Pour the marinade over the chicken and eggplants, stir until each piece is coated with the sauce.

Step 8

Step 8
Leave to marinate for 30 minutes.

Step 9

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.

Additional rubrics

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