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

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

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

Repeat this process with the rest of the chicken

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

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

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

Brush the chicken with the Teriyaki

Place 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, 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

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

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!

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Enjoy!!!

Tools used to make this recipe

ZELITE INFINITY Chef Knife 8 inch

Architec Carving Board, Gripperwood

ZYLISS Quik Blend Whisk

Cuisinart Boxed Grater

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