Tropical Island Chicken

Mince the 4 garlic cloves and set aside with the ground ginger, salt, and cayenne pepper.

Combine the soy sauce, vegetable oil, water, dried minced onion, sesame seeds, and sugar in a medium bowl, stirring until the sugar dissolves.

Add the minced garlic, ground ginger, salt, and cayenne pepper to the soy sauce mixture and whisk until well combined to create the marinade.

Pat the quartered chicken pieces dry with paper towels and place them in a large baking dish.

Pour the marinade over the chicken pieces, turning each piece to ensure all sides are thoroughly coated.

Cover the baking dish with plastic wrap or foil and refrigerate for at least 30 minutes to allow the flavors to penetrate the chicken.

Preheat the oven to 375°F (190°C).

Remove the chicken from the refrigerator and arrange the pieces skin-side up in the baking dish, spooning any excess marinade over the top.

Bake uncovered for 60 to 75 minutes, until the chicken is cooked through (internal temperature reaches 165°F) and the skin is golden brown, basting occasionally with the pan juices.

Remove the baking dish from the oven and let the chicken rest for 5 minutes before serving.

Transfer the chicken pieces to a serving platter and drizzle with the pan juices from the baking dish.