Teriyaki Chicken

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 about the recipe she laughed saying it was simply Teriyaki chicken

No more

No less

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

Now if you have read our blog before you know we try to save money by buying larger cuts of meat and breaking them down ourselves

So we bought a 5 pound package of whole chicken leg quarters (4 whole legs)

You can by legs and thighs, or just legs, or just thighs…totally up to you

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

For the purpose of this blog I’m 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 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, though 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 450 F

Have one rack 3/4’s of the way up and one rack low

Now 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

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

Add all of these ingredients together in a bowl

Whisk to combine

Brush the chicken with the Teriyaki

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

After the 20 minute mark move the trays to the lower rack and baste every 10 minutes or so (I like to flip the legs once or twice for even browning)

Don’t worry if you run out of Teriyaki in the bowl, just keep basting with the pan juices which will give the chicken a great browned color

Cook another 30-40 minutes or until you achieve your desired doneness

We like a garnish of toasted sesame seeds and chopped scallions

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

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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