Teriyaki glazed chicken, browned and topped with sesame seeds and fresh green scallions on a white plate on a black cloth

Teriyaki Chicken

Fork tender chicken glazed with a sweet and flavorful teriyaki sauce sprinkled with toasted sesame seeds and fresh chopped scallions!

This recipe is inspired by my friend Melissa.  She had us over for an occasion and had a big tray of Teriyaki Chicken that just seemed to fall off the bone.  When I asked her for the recipe she laughed saying it was simply chicken with teriyaki

No more, no less

Well, that’s certainly good enough for me… a recipe that has only a few ingredients and tastes great?  Sign me up!

Note:  Buying larger cuts of meat like whole chicken legs and breaking them down yourself can save you money.  Just follow our simple steps below.

So a whole chicken leg quarter is basically just the leg and thigh still attached

For the purpose of this post, I’m only going to demo one leg

Whole Chicken leg

Pull the leg and thigh away from each other and make a slit in the “V” between them with a sharp knife

Whole chicken leg cut at the v between the leg and thigh

Bend them backwards away from each other which will pop the joint that holds them together

Cut between the joint to separate

Leg and thigh separated

Next we are removing the skin and any excess fat from the chicken

I really want the glaze to flavor the chicken and not get lost on the skin

Also, it’s the new year and cutting some calories can’t hurt, although you can certainly leave the skin on

If you do leave the skin on make sure you pay close attention while the chicken is in the oven as the skin will burn quicker then just the chicken itself

Leg and thigh with skin removed

Repeat this process with the rest of the chicken

4 skinless chicken thighs and 4 skinless chicken legs

Preheat your oven to 375 F

The glaze we are going to use in this recipe has honey it it which is going to be sticky and some of it will char

This will make a mess of your favorite roasting pan so either line it with plenty of tin foil or use disposable pans which is what we are doing

Chicken parts in foil pans

Now we are going to make our own teriyaki sauce

What is teriyaki sauce?

Teriyaki sauce is a Japanese sauce containing mainly soy sauce, sugar, ginger and other flavors and can be used as a marinade, dipping sauce and glaze

We will need 1/2 cup of honey, 3/4 cup of soy sauce, 1 tablespoons of rice wine vinegar, 2 grated garlic cloves and 1 tablespoon of grated fresh ginger

We are using honey in place of sugar

Bowls filled with soy sauce, honey, rice wine vinegar, grated fresh ginger and grated garlic

Add all of these ingredients together in a bowl and whisk to combine

All teriyaki ingredients in a bowl

Teriyaki ingredients whisked together

Brush the chicken with the Teriyaki

Chicken parts being brushed with teriyaki

Place in the oven and cook 20 minutes basting every 5 minutes or so

Chicken in the oven

Once the teriyaki in the bowl is used up start basting with the pan juices this will help give the chicken a great browned color

Cook another 30-40 minutes, basting every 10 minutes or so until a thermometer inserted into the thickest part of the chicken registers 165 F and the chicken is starting to fall off the bone

Allow the chicken to rest for 10 minutes before serving

Chicken now out of the oven and cooked

We like a garnish of toasted sesame seeds and chopped fresh scallions

Toasted sesame seeds and chopped scallions for serving

Served drizzled with the pan sauce and sprinkled with some sesame seeds and the chopped scallions and dig in!

Click our links below to try some of our other favorite chicken dishes

Ratatouille Chicken

Chicken with Fennel & Tarragon

Chicken Pot Hand Pies

We love it when our readers make and share our recipes!

Post a pic on your social media and tag us @ #simplysundayshomecooking

Teriyaki glazed chicken, browned and topped with sesame seeds and fresh green scallions on a white plate on a black cloth

Enjoy!!!

Simply Sundays! ~ Teriyaki Chicken

  • Servings: 4-8
  • Difficulty: Easy
  • Print

Ingredients

4 whole chicken leg quarters

For the teryiyaki:

1/2  cup of honey

3/4 cup of soy sauce

2 tablespoons of rice wine vinegar

2 freshly grated garlic cloves

1 tablespoon of freshly grated ginger

For serving:

toasted sesame seeds

scallions

Directions

Pull the leg and thigh away from each other and make a slit in the “V” between them with a sharp knife.  Bend them backwards away from each other which will pop the joint that holds them together.  Cut between the joint to separate.  Remove skin and any excess fat from the chicken

Preheat your oven to 375 F.  Place the chicken into disposable foil pans.  In a bowl whisk together 1/2 cup of honey, 3/4 cup of soy sauce, 2 tablespoons of rice wine vinegar, 2 grated garlic cloves and 1 tablespoon of grated fresh ginger

Brush the chicken with the teriyaki.  Place chicken in the oven in the oven and cook 20 minutes basting every 5 minutes or so.  Once the teriyaki in the bowl is used up start basting with the pan juices this will help give the chicken a great browned color

Cook another 30-40 minutes or until a thermometer inserted into the thickest part of the chicken registers 165 F and the chicken is starting to fall off the bone.  Allow the chicken to rest for 10 minutes before serving

Served drizzled with the pan sauce and sprinkle with some toasted sesame seeds and chopped scallions

Tools used to make this recipe

ZELITE INFINITY Chef Knife 8 inch

Architec Carving Board, Gripperwood

ZYLISS Quik Blend Whisk

Cuisinart Boxed Grater

© Simply Sundays 2018
All rights reserved

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12 thoughts on “Teriyaki Chicken

  1. Such beautiful flavours – I just love the sound and look of this – will definitely save the recipe and make it soon.

  2. Your step by step instructions on how to make this are perfect for anyone to try this dish. Love the flavors in it too!

  3. I just love the flavors of teriyaki! And it is so easy, like you say! I can’t wait to try it with chicken! That’s great how you cut the chicken up! I have to try that!

  4. Hey Mike and Sue..This sounds great, and can’t wait to try your version! As far back as I can remember my mom and aunts always made Chicken Teriyaki!! And still to this day, when ever in doubt, this recipe is so good and so easy!! xo

    1. Hard to believe something this simple can taste this great! Thanks for the inspiration Melissa!

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