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
Chicken with Fennel & Tarragon
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Enjoy!!!
Simply Sundays! ~ Teriyaki Chicken
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
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