Terri's Teriyaki Chicken

Danny says that mom has passed on a few recipes that are what he calls 'a little strange, but incredibly tasty'.  He always cites our family's version of chile rellenos (which is actually a casserole of basically straight cheese with some egg and salsa).  This teryaki chicken recipe falls under that class for him.  I've served it several times to company and it's always a hit.  It's moist, tender, sweet and a little tangy.

Skinless chicken thighs and/or drumsticks (I just buy whatever is on sale.  Buy enough for each person to have 3-4.  It's a major pain, but you can buy with the skin on and strip it off yourself.  This is where Danny is handy.)

Arrange the chicken in a pan.  You can crowd it up, but just make sure it's one single layer of chicken in the pan.

Sauce: (this might be the right amount for a 9x13 pan of chicken)
ketchup (start with maybe 2 cups)
soy sauce (maybe 1 1/2 cups)
brown sugar (maybe 1 cup)
grated ginger (maybe 1 Tab.++ I use a microplane grater.)

When making this sauce, my mom would just dump things together until it looked and tasted right.  I generally start with a bunch of ketchup and then add soy sauce until it's the color of dark brown BBQ sauce.  Then I add in the brown sugar until it tastes good and sweet.  Add grated ginger to taste.

Pour half of your mixed sauce over the chicken.  Rub it over and under the chicken (and if you have time, marinate overnight).  Cover pan with foil and bake at 250* for 3 hours.  Increase oven temp to 350*, remove foil, pour off at least half of the chicken juices, pour remaining sauce over the top, and bake again uncovered for about 45 min.

This is good served cold the next day, too.