Step 1

In a medium bowl, combine all ingredients except chicken; reserve half of the teriyaki mixture, cover and refrigerate until ready to use.

Step 2

Place chicken in a large resealable plastic bag, and pour remaining teriyaki mixture over chicken. Seal bag and marinate in refrigerator at least 2 hours, turning occasionally. (See Tip.)

Step 3

Preheat oven to 425 degrees F. Cover a 10- x 15-inch rimmed baking sheet with aluminum foil. Remove chicken from marinade, discarding marinade. Place chicken, skin side up, on baking sheet.

Step 4

Bake 30 minutes, remove chicken from oven and brush with reserved teriyaki mixture. Bake 15 to 20 more minutes or until chicken is no longer pink in center.