Chicken Teriyaki

Ingredients

 * 1 kg poulet (not poule)
 * 1/4 cup honey
 * 1/4 cup Maggi Arome
 * 1 tablespoon minced fresh garlic
 * 1 tablespoon minced fresh ginger

Directions

 * 1) Pierce poulet all over with the tip of a knife.
 * 2) Mix together remaining ingredients and pour over poulet, coating all sides.
 * 3) Cover and marinade at least 6 hours in fridge.
 * 4) Bake, basting with sauce, until tender.
 * 5) Serve with steamed rice.