Although you can purchase teriyaki sauce from the store, it's quite simple to make and requires only a few everyday ingredients like soy sauce, rice vinegar, and honey. This recipe whips together the popular takeout sauce and uses it to glaze roasted chicken.
The resulting dish is sticky, sweet, and finger-licking good. If scallions aren't your preferred vegetable, substitute in another seasonal veggie like broccoli rabe or asparagus. Serve on a bed of rice and you've got a meal that's satisfying to both kids and adults alike. The recipe when you
2 tablespoons soy sauce
1 tablespoon rice vinegar
1/2 cup honey
1 garlic clove, minced
1 teaspoon grated peeled fresh ginger
1 whole chicken (3 1/2 to 4 pounds), cut into 8 pieces
4 bunches scallions, greens cut into 2 1/2-inch pieces, whites halved lengthwise
1 tablespoon vegetable oil, such as safflower
Coarse salt and ground pepper
- Preheat oven to 450 degrees, with racks in upper and lower thirds. In a medium bowl, combine soy sauce, vinegar, honey, garlic, and ginger. Divide sauce between two bowls; use one for basting and reserve other for serving.
- Line a rimmed baking sheet with aluminum foil. Place chicken on sheet, and baste. Bake on upper rack 20 minutes, basting twice with pan juices.
- Transfer to lower rack; baste once more. Continue to cook until thermometer inserted into a breast (avoiding bone) registers 165 degrees, 5 to 10 minutes.
- Meanwhile, on another rimmed baking sheet, toss scallions with oil; season with salt and pepper. Roast on upper rack until crisp-tender, 10 to 12 minutes. Serve chicken with scallions and reserved sauce.
- Poultry, Main Dishes
- Other Asian