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Place chicken in a resealable plastic bag set in a shallow dish. In a small bowl, stir together juice concentrate, soy sauce, ground ginger, garlic salt, and cayenne pepper. Reserve 1/3 cup of the marinade for sauce. Pour the remaining marinade over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.
In a small bowl, stir together the reserved 1/3 cup marinade and brown sugar; cover and chill sauce until needed.
Preheat oven to 375°F. Drain chicken, discarding marinade. Place chicken in a shallow baking pan. Bake, uncovered, for 25 minutes. Brush both sides of chicken with some of the sauce. Bake for 15 to 20 minutes more or until chicken is no longer pink (180°F), brushing once or twice with the remaining sauce.