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!!!
Simply Sundays! ~ Teriyaki Chicken
Ingredients
4 whole chicken leg quarters
1 cup of honey
4 tablespoons of soy sauce
2 tablespoons of rice wine vinegar
2 freshly grated garlic cloves
1 tablespoon of freshly grated ginger
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 450 F. Have one rack 3/4’s of the way up and one rack low. Place the chicken into disposable foil pans
In a bowl whisk together 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
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). Cook another 30-40 minutes or until you achieve your desired doneness
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
© Simply Sundays 2018
All rights reserved
That looks so good and so simple, it is really easy to scale up or down too which makes it a super versatile recipe!
Thanks Brian!
Such beautiful flavours – I just love the sound and look of this – will definitely save the recipe and make it soon.
Thanks Ramona! Hope you like it!
I love that this is so easy! Teriyaki chicken is a winner during the week. This looks so delicious!
Thanks Lesli! It’s definitely a great go-to meal for during the week
Your step by step instructions on how to make this are perfect for anyone to try this dish. Love the flavors in it too!
Thanks Julie!
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!
Thank you Beth! Let us know if you try it out!
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
Hard to believe something this simple can taste this great! Thanks for the inspiration Melissa!