chicken teriyakichicken teriyaki







We love to cook more than one dish in our Sun Oven at the same time. Roasted chicken in a Teriyaki sauce on a bed of Okinawa Spinach and sweet potatoes made a nice accompaniment.


4 chicken thighs, skinned
bottled Teriyaki sauce

4 cups Okinawa Spinach
¼ sweet Vidalia onion, chopped

4 sweet potatoes
olive oil


Preheat Sun Oven to 300ºF
Marinade chicken thighs in Teriyaki sauce for 20 minutes. Meanwhile tear spinach leaves from stems and place them in granite ware pot, chop onions and place them on the spinach. Chicken thighs go on top. Lightly oil second pan and scrubbed sweet potatoes. Stack the pans and cook until glass door is steam filled. We had a partly cloudy day, so it took about two hours. On a sunny day, 1 hour should do.We removed the chicken and let the potatoes cook another hour, until tender when fork pierced. 

chicken teriyaki

Billie Nicholson, Editor
September 2018

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