2 chickens (about 2-1/2 to 3 pounds each), cut into serving pieces
2 cups orange marmalade
2 tablespoons finely minced fresh ginger
1/2 teaspoon black pepper
1 tablespoon minced garlic
1 cup soy sauce
1/3 cup dark sesame oil
Divide the chicken pieces into two large food storage bags and place them in a shallow baking pan. In bowl, mix the orange marmalade with the ginger, garlic, pepper, soy sauce and sesame oil, stirring until well blended. Divide the mixture into the bags, seal bags and turn the bags over a few times to coat the pieces. Marinate in the refrigerator for 8 hours or overnight, turning the bags a few times. Heat the oven to 375 and cover two baking sheets with heavy-duty foil. Baker for 1 hour, basting occasionally with the marinade. Remove from the oven and chill, covered with plastic wrap.