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Easy & Expert Recipes For Chicken Teriyaki

Chicken Teriyaki Two Ways — Beginner and Expert

My fanaticism for specialties like fried chicken and spicy buffalo wings is so epic that sometimes I overlook other poultry dishes that are well-suited for the dinner table. I'd almost forgotten about chicken teriyaki until I stumbled across a simple yet standout recipe that calls for basting and broiling an entire chicken until it's developed a caramel brown lacquer.

Teriyaki-glazed chicken has become a typical to-go item in food courts across the country, but it's far more delicious when prepared in a home kitchen. Even if you don't have the time or skill to glaze a whole bird, you can still achieve a succulent and savory chicken dinner with chicken pieces and a store-bought sauce. Bring this classic favorite to your home when you read more.

Beginner Chicken Teriyaki

Beginner Chicken Teriyaki

Easy Recipe For Chicken Teriyaki

Ingredients

1 3 1/2- to 4-pound chicken, cut into pieces
1/2 cup bottled teriyaki sauce
1 teaspoon kosher salt
1/2 teaspoon black pepper

Directions

For the crispiest results, broil chicken pieces skin-side up.

  1. Heat oven to 400° F. Pat the chicken dry with paper towels and place in a roasting pan. Drizzle with 1/4 cup bottled teriyaki sauce, the salt and the pepper; turn to coat.
  2. Roast the chicken for 30 minutes. Drizzle with 1/4 cup additional teriyaki sauce and cook for 15 minutes more. Serve with cooked rice.

Serves 4.

Nutritional information per serving: Calories 788, Fat 42g, Saturated Fat 12g, Fiber 1g, Sugar 0g, Protein 55g

Expert Chicken Teriyaki

Expert Chicken Teriyaki

Expert Recipe For Chicken Teriyaki

Ingredients

1⁄2 cup soy sauce
1⁄2 cup sugar
1-1 1⁄2" piece fresh ginger, peeled and sliced
2 cloves garlic, crushed and peeled
1 tbsp. bourbon
1 3 1⁄2-lb. chicken

Directions

  1. For the sauce, cook soy sauce and sugar in a small saucepan over medium-low heat until sugar dissolves, about 2 minutes. Stir in ginger, garlic, and bourbon and cook 30 minutes. Remove ginger and garlic. Pour sauce into a small mixing bowl.
  2. Preheat oven to 375°. Rinse chicken and pat dry. Tuck wings under the back and tie legs together with kitchen string for even cooking. Using a pastry brush, coat chicken with sauce both inside the cavity and on the outside.
  3. Place chicken in a baking pan and roast for about 1 hour, basting every 15 minutes. (If you want a darker bird, baste more frequently.) Chicken is done when juice runs clear from a pierced leg. Allow chicken to rest 15 minutes before carving. Serve with long beans or other green vegetables, and garnish with lengths of scallion greens or garlic chives.

Serves 4.

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