2 fryer chickens (about 2 1/2 pounds, each) cut into serving pieces. Baste with a Teriyaki Marinade. Sprinkle chicken with pepper and garlic powder.

Place chicken in one layer in a 12x16-inch baking pan and bake at 325° for 40 minutes. Baste with Hot Plum Glaze 2 or 3 times during the remainder of the baking, about 40 minutes or until chicken is tender and a deep, dark color. Serves 8.

Teriyaki Marinade:
1/2 cup soy sauce
2 tablespoons brown sugar

Stir together all the ingredients until mixture is blended and sugar is dissolved.

Hot Plum Glaze:
1 cup plum jam
2 tablespoons vinegar
2 tablespoons soy sauce
1/2 cup chili sauce
1 tablespoon brown sugar
pinch of cayenne pepper

In a saucepan, heat together all the ingredients until blended.