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 (Serves 6)
12 Chicken Thighs (with skin on)
1/2 cup of Teriyaki sauce
1 Ziplock bag
De-bone the chicken thighs, leaving the skin on. Place chicken in Ziplock bag with the Teriyaki sauce, and marinate for an hour. Remove chicken from bag, (discarding sauce) and place skin side up on a lightly oiled terracotta dish. Cook in med./hot Beehive oven for approx. 15 minutes, or until cooked through. Cover with foil if necessary to avoid burning the skin.
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