4 chicken quarters
For the Teriyaki sauce:
100g soy sauce
2 tablespoons liquid honey
2-3 tablespoons dry white wine (or cognac)
1 tablespoon grape vinegar
2 teaspoons sesame seeds
1 teaspoon grated ginger
1-2 cloves grated garlic
Cut the chicken quarters into pieces, wash them thoroughly, and pat them dry.
Mix all the ingredients for the sauce together.
Pour the sauce over the chicken and toss to coat.
Let it marinate for at least 1 hour; I usually leave it overnight.
Transfer to a baking dish and place in a preheated oven at 340°F (171°C).
After 10-15 minutes, reduce the temperature to 300-285°F (150-140°C) and bake until fully cooked, about another 30 minutes.