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Teriyaki-Style Roast Chicken recipe

Teriyaki-Style Roast Chicken recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Whole chicken
  • Whole roast chicken

This is an oriental-inspired roast chicken dish. The chicken is so flavoursome, you won't need any sauce to serve with it. It's best served with steaming rice.

31 people made this

IngredientsServes: 6

  • 1 (1.8kg) whole chicken
  • 3 cloves garlic, chopped
  • 6 tablespoons finely chopped shallots
  • 1 onion, chopped
  • 2 slices fresh root ginger, chopped
  • 3 tablespoons oyster sauce
  • 1 tablespoon dark soy sauce
  • 2 tablespoons light soy sauce
  • 1 tablespoon ketchup
  • 1 tablespoon hot chilli sauce
  • 1 teaspoon chilli powder
  • cucumber slices for garnish

MethodPrep:15min ›Cook:1hr ›Extra time:4hr marinating › Ready in:5hr15min

  1. Prick chicken all over with a fork to create openings for the seasonings to penetrate. In a small bowl combine the garlic, shallots, onion, ginger, oyster sauce, dark soy sauce, light soy sauce, ketchup, chilli sauce and chilli powder. Mix together.
  2. Place chicken in a 23x33cm or similar sized baking dish and rub the sauce mixture into the chicken. Cover and refrigerate. Marinate for at least 4 hours or overnight if possible.
  3. Preheat oven to 220 C / Gas 7.
  4. Remove cover and roast chicken in preheated oven for 30 minutes. Turn to the other side and roast for another 30 minutes or until chicken is cooked through, golden in colour and juices run clear. Baste frequently with marinade while roasting. Serve with sliced cucumbers.

Watch how!

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Reviews & ratingsAverage global rating:(23)

Reviews in English (21)

Family loved this chicken.-21 Dec 2010

We used chicken pieces and really rubbed in the sauce all over and it was FABULOUS !!! Will be using this a lot. Thanks Michelle-21 Jul 2017


This fragrant dish, redolent with garlic and ginger was certainly scaled down to "American" tastes. I prepared it verbatum but I will make the following adjustments next time: more fresh ginger (perhaps 1/2 squeezed for the juice)no chili powder but the addition of hot red pepper flakes (we like our food stompin')I cut up the chicked to permeat the meat more thoroughly. A bit of asian red vinegar seems a fair addition too. As is, this is a fine dish for the average palate. Zipping it up with additional vavoom is our option! Thanks Michelle. This was a terrific recipe with a complex and satisfying pan sauce for the addition to rice.-29 Dec 2001

Japanese-Teriyaki-Style Roasted Chicken Quarters

Americans adore teriyaki-style almost anything.  This is not an assumption on my part.  Beef or chicken teriyaki appear as a skewered appetizer option on menus in almost all Japanese-American and Chinese-American restaurants.  Make no mistake, teriyaki is a 100% Japanese-invented method of cooking (read paragraph three), and, once Americans here in the states got a taste for its soy- and ginger-based flavors (thanks to our soldiers returning to the homeland after WWII), Chinese-American restaurants adopted it, to please the palates of their customers.

Incredibly easy to prepare, perfectly portioned, &, 100% guaranteed better than take-out, eat-out or delivery:

Teriyaki is true East-meets-West cuisine that started in Hawaii:

Chicken leg-thigh quarters are on my weeknight meal rotation two or three times a month.  They're tender and juicy, and, sigh-oh-my, that gorgeous, golden, crispy skin.  Each one is a one-piece drumstick and thigh, which means each piece is the perfect one portion, so, no guesswork involved, you never have any leftovers (unless you want leftovers, then you roast six-eight). No matter what you're seasoning or saucing these with (the possibilities are almost endless), the upfront prep-work is minimal (5 minutes).  Into the oven they go for 1 hour, 15-20 minutes, and, your hands are, for the most part, free to make an easy side-dish or two and set the table.  In the case of tonights dinner, once I get the chicken in the oven, my electric rice cooker with get turned on to steam some white rice and a medley of frozen broccoli, carrots, snow peas and water chestnuts.

Teriyaki (tehr-uh-yah-kee) :  Teriyaki is a Japanese term referring to a method of cooking beef, chicken or seafood that has been marinated (in a mixture of soy sauce, mirin, sugar, garlic and/or ginger) prior to being grilled, broiled or stir-fried. "Teri" is the Japanese word for "luster", and it is the sugar in the marinade that gives the food its "teri" or shiny glaze.  It's interesting to note that in Japan, there is no official teriyaki sauce.  Teriyaki sauce was invented by the early Japanese settlers to the islands of Hawaii.  They created:

A slightly-sweet nicely-thickened marinade/basting sauce using local, readily-available, easy-to-acquire Hawaiian products.  For example: pineapple juice (in place of the mirin or sake of their homeland) and wild garlic (in conjuction with ginger they brought with them), mixed with soy sauce and thickened with cornstarch.  The subject at hand (beef, chicken, fish or seafood) is marinated for a minimum of 30 minutes, longer for a more pronounced flavor, then cooled.

Homemade teriyaki sauce is thick and drizzly.  At its thinnest, it is thick enough to coat the back of a spoon, and, at the discretion of the cook, in many cases thicker than that.  That said, many store-brought brands are watery (similar in consistency to soy sauce), and, they will not work in this recipe.  Ideally, the teriyaki sauce should be similar in consistency to a hearty barbecue sauce.  What I keep on-hand and recommend is: Panda Express Mandarin brand teriyaki sauce.

There's no shame in owning a bottle of this teriyaki sauce.

For the teriyaki-style chicken leg-thigh quarters :

4  chicken leg-thigh quarters, about 4-4 1/2 pounds

freshly-ground sea salt and peppercorn blend

1 1/2-2  cups Panda Express Mandarin brand teriyaki sauce or homemade teriyaki sauce, about 1/2 cup for basting chicken quarters 3-4 times while it's in the oven, plus  enough to be served for dipping or drizzling at the table

3-4 cups uncooked jasmine or basmati rice, steamed in a rice steamer (optional)

2  steam-in-bags Asian vegetables (broccoli, carrots, snow peas and water chestnuts), microwaved per directions (optional)

Step 1 . Arrange chicken quarters in a large disposable roasting pan into which a wire rack has been inserted and a sheet of parchment has been placed atop rack.  Generously season tops of chicken with freshly-ground sea salt and peppercorn blend.  Roast on center rack of 350° oven, 1 hour, 15 minutes. Remove the pan from the oven, use a pastry brush to baste each chicken quarter with teriyaki sauce, and return pan to oven to roast for 5 more minutes.  Repeat this basting process 2-3 more times, for a total roasting time of 1 hour, 15-20 minutes.  Prepare the optional rice and vegetables during the last 20-30 minutes of the chicken roasting process.

Three on-hand ingredients + 1 hour, 15 minutes = dinner:

Two side dishes, in 20 minutes while chicken roasts:

Japanese-Teriyaki-Style Roasted Chicken Quarters :  Recipe yields 4 servings.

Special Equipment List : 20" x 12" x 4" disposable aluminum roasting pan, or, 17 1/2" x 12 1/2" baking pan wire cooling rack parchment paper pastry brush electric rice steamer (optional)

Cook's Note : Chicken wings are modern-day all-American pub grub and teriyaki is a long-established all-Japanese method of cooking beef, chicken, fish or seafood.  Lucky for us Americans, Japanese teriyaki sure does turn out a really good version of American chicken wings, but, unlike our traditionally-prepared wings, which are typically plunged into the hot oil of a deep fryer, teriyaki wings, in order to render their signature fall-off-the-bone tender interior with a slightly-crispy, sticky exterior, they require a kinder, gentler "oven treatment".  Try my  

"We are all in this food world together."

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2020)

What is teriyaki sauce?

It’s a Japanese sauce usually used for marinating meat and seafood for grilling. Teriyaki sauce is a mixture of soy sauce, sake, ginger, garlic and a few other flavorings.

It’s used in Japanese cooking as a marinade or glaze for fish or meat dishes.

True teriyaki sauce is: Soy sauce, sugar, mirin or sake, optional ginger. A lot of homemade teriyaki sauce uses a few extra ingredients for added flavor and taste preference.

Also true Japanese mirin or sake is one ingredient that is hard to find atleast in my part of the world. So I have skipped that. If you can get your hands on true mirin or sake please use it.

Teriyaki Pot Roast recipes

A new twist on an old favorite.Peel garlic and onions.In a large Ziploc bag, shake together . ( more )

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Preheat oven to 400 degrees F (200 degrees C). Place chicken in a 9x13 inch baking dish. Sla. ( more )

A tasty, nutritious and easy to prepare side dish, adapted from Sandy Frazer's 'Living Lite . ( more )

Preheat the oven to the hottest temperature, and line a non-stick oven tray with baking pape. ( more )

This recipe came from our church cookbook. It is a family favorite in our house and so easy . ( more )

Place roast in crock pot. Mix vinegar, oil, ketchup, soy sauce, rosemary, garlic powder and . ( more )

My sister always asks for this as her birthday dinner. The sauce is not overpowering and add. ( more )

Brown roast on all sides in oil on med-high heat. Transfer roast to small roasting pan. Save. ( more )

If you do want to know what is for dinner .. here it is ..slow cooking.. Healthy & one pot . ( more )

In a large nonstick pot over med high heat. brown the beef on both side. add the mince garl. ( more )

Prep: 5m Cook: 165m Servs: 8

My Husband is truly becoming a cook in his own right. This is his version of pot roast. ( more )

Mix flour, s&p, and italian seasoning together in shallow pan Dredge roast in mixture Sear. ( more )

From the &quotFix it and Forget It&quot cookbook of crockpot recipes. Turns out with littl. ( more )

Wash and dry chicken. Place in slow cooker. Combine remaining ingredients. Pour over chicke. ( more )

I like this because it is easy to make, with ingredients I have at home, and once you throw . ( more )

Mix the dry mustard, butter and garlic into a paste. With clean hands spread all over the ro. ( more )

Grab these ingredients

You can use any store-bought teriyaki sauce. Some are better than others, but even the not-so-good ones are still very tasty.

Take a look at five of the best on the Food Champs website. But you can make your own, too.

Teriyaki sauce ingredients

  • 1 cup brown sugar
  • ½ cup soy sauce
  • ½ cup pineapple juice from the can
  • ½ cup pineapple chunks
  • 2 tbsp rice vinegar (or Mirin)
  • 2 cloves of garlic (minced)
  • 1 tbsp grated ginger
  • 2 tsp sesame oil

I'm Grace and I'm a lifestyle blogger at FashionEdible. As the name suggests, FashionEdible is a mix of outfits and recipes for everyday life. Similar to my love for fashion, cooking and baking have always been a passion of mine. While my blog dabbles in various recipes ranging from gluten-free to healthy cooking to decadent desserts, there is definitely an emphasis on the Middle East since I was born in Syria. Besides blogging, I enjoy rock climbing, biking, tennis, taking walks with our Maltese and traveling across the world, all the while dragging my husband along for the fun.

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How can you say 3 grams of sugar per serving when using 3/4 cup of brown sugar?

Teriyaki Chicken Kabob Marinade

  • 2 lbs boneless chicken breast diced
  • 2 green peppers diced
  • 2 red peppers diced
  • Marinade:
  • ¼ cup water
  • 1 tbsp packed brown sugar
  • 3 tbsp soy sauce
  • 1 tbsp vegetable oil
  • ⅛ tsp black pepper
  • 2 cloves garlic, finely chopped
  1. Thread chicken and peppers on skewers, alternating as you go
  2. In a glass bowl mix together all marinade ingredients.
  3. Place chicken and peppers in marinade, turning to coat both sides
  4. Allow to marinade at least 2 hours/overnight
  5. Place chicken and pepper kabobs on preheated grill over medium temperature.
  6. Cook until chicken reaches an internal temperature of 165 degrees.
  7. Remove chicken from kabobs and enjoy!

Grilling is one of the healthiest cooking methods, and the nutritionists at GIANT Food Stores are offering tips on how to enjoy the bounty of fresh, local produce and the delicious taste of low fat protein varieties this summer.

Check out these healthy ideas to throw on the grill!

  • Choose cuts of meat that have less fat marbling such as sirloin or tenderloin and chicken or turkey breasts.
  • Going leaner doesn’t mean you have to sacrifice taste! Whether seasoning meat, fish or vegetables, keep it low in sodium by using fresh or dry herbs, spices, powders, pre-made salt free seasoning blends. Make a marinade with any of these seasoning combinations, and add vinegar or lemon juice, olive oil and simply whisk and toss! Depending on what you are marinating will determine how long to marinade. Meat generally needs to sit for at least an hour where fish and veggies may only need 15 to 30 minutes.
  • Even on a clean grill, lean foods may stick when placed directly on the rack. Prior to firing up your grill, reduce sticking by oiling the grill rack with a vegetable oil-soaked paper towel. Hold it with tongs and rub over the rack.
  • Combine ground meat with cooked whole grains to create a burger that’s moist, flavorful, and has fiber with less saturated fat.
  • Or for a “better” burger, try ground turkey or vegetable burgers as an alternative to ground meat. A 99% fat free ground turkey breast mixed with vegetables, such as green peppers, red onion and mushrooms, helps keep the burger moist plus adds more volume to make a pound of meat go further.
  • Boost your intake of heart healthy Omega 3 fatty acids by trying tuna steaks. Marinate in olive oil, apple cider vinegar, crushed capers and crushed rosemary.
  • Lean white fish like flounder, mahi mahi and tilapia are great grill choices too. Add a fruit salsa for a sweet twist or brush with olive oil, top with a few shakes of your favorite seasoning, grill and then add a twist of lemon juice.
  • When choosing buns for your burgers, look for 100% whole grain options. Deli thins are great too – less calories and carbs!
  • Save room on the grill for veggies! Summer is a great time to enjoy local produce and GIANT offers a variety of locally grown bell peppers, red onion, asparagus, squash and eggplant.
  • Cut a head of romaine lettuce in half and add olive oil, salt and pepper to the cut sides. Throw on the grill face down on medium high heat for one to two minutes. Sprinkle parmesan over the lettuce or pour red wine vinegar for a simple salad.
  • Don’t forget about fruits on the grill too! The heat of the grill caramelizes the natural sugars, resulting in loads of flavor without the need for added sugar. Grill pineapple or banana slices lengthwise and serve with a dollop of low-fat vanilla bean ice cream or frozen yogurt.
  • Try grilling stone-fruit, like peaches, nectarines or plums on skewers or in foil and flavor with spices like cinnamon, ginger or mint.

When it comes to grilling and knowing when your meat is ready, the best way to check is to use a meat thermometer and check the temperature. Before removing from the grill, insert a meat thermometer halfway into the thickest part of the meat, making sure it does not go through to the other side. The thermometer should give a reading in about 15-20 seconds.

Safe Temperatures for Meat:

· Ground beef hamburgers – 160 o F. Cooking ground beef until the pink is gone is not always an indicator of thorough cooking as it can still be pink inside and cooked to a safe 160 o F. Color is not always a true indicator.

· Ground and whole poultry – 165 o F

· Chops, steaks and roasts from beef, veal or lamb – 145 o F for medium rare, 160 o F for medium and 170 o F for well done

· Pork chops and roast – 150 o F

· Shrimp, lobster and crabs – Cooked until the flesh is pearly and opaque

Refrigerate any leftovers promptly after serving and within two hours after cooking. Food should only be outside one hour when the temperature is above 90 o F. When in doubt, throw it out.

Looking for more inspiration? GIANT’s website is filled with a bunch of summertime grilling and BBQ recipe ideas here and here so you can keep grilling all season long! Enjoy!

Related Posts:

Items used in this post:
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Grilled Teriyaki Chicken Wings

  • Author: Julie Andrews
  • Prep Time: 5-10 mins
  • Cook Time: 15-20 mins
  • Total Time: 20-30 mins
  • Yield: Serves 6 1 x
  • Category: Entree
  • Method: Grilling


Simple grilled chicken wings with a homemade pineapple teriyaki sauce.


  • 1 cup pineapple juice
  • 2 tablespoons cornstarch
  • ¼ cup low sodium soy sauce
  • 3 tablespoons brown sugar
  • 1 tablespoon honey
  • 1 clove garlic, peeled and finely minced
  • ½ -piece ginger, peeled and finely minced

Grilled Chicken Wings:

  • 2 pounds chicken wings
  • 1 tablespoon oil
  • ½ teaspoon kosher or sea salt
  • ½ teaspoon ground black pepper


  1. Preheat the grill to medium.
  2. In a small bowl, whisk together the pineapple juice and cornstarch until dissolved. Whisk in the soy sauce, brown sugar, honey, garlic and ginger. Transfer to a small saucepan and bring to a simmer on medium heat, whisking until thickened, about 2-3 minutes. Remove from the heat and set aside. Reserve half for brushing on the wings during cooking and half for serving.
  3. Brush the chicken wings with oil, then sprinkle with salt and black pepper. Grill 8-10 minutes per side or until chicken is cooked through (reaches an internal temperature of 165 degrees). During the last few minutes of grilling, brush chicken wings with the teriyaki sauce.
  4. Remove the wings from the grill and use a clean brush to brush the remaining teriyaki sauce on top. Serve.


Cooking Tip: Make the teriyaki sauce in advance for a quick weeknight meal.


  • Serving Size: 1/8 of recipe
  • Calories: 317
  • Sugar: 10g
  • Sodium: 485mg
  • Fat: 20g
  • Saturated Fat: 5g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 13g
  • Fiber: 0g
  • Protein: 21g
  • Cholesterol: 85mg

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Nom nom cat

Martin and I are both only children of Vietnamese parents who immigrated to America around the 1970s. I never had a so-called “traditional” Thanksgiving dinner with turkey and all the trimmings (and neither has he) but I remember that as I was growing up, I would pester my mom about it. Her compromise? A roast chicken. Looks the same, tastes better, and size-appropriate for our humble family of three. Now that we’ve become a combined family unit of 6, a turkey still doesn’t feel quite right, so this year, we decided to do a roast chicken using one of my favorite recipes from Martin Yan’s cookbook. Yup, that’s right – I grew up watching Yan Can Cook. And if Yan can cook, so can you! (Sorry, I couldn’t help it.)

Voila — roast chicken with sticky rice stuffing!

All of the credit goes to my mom, and to Martin Yan for the inspiration. After a few years of following the recipe, then tweaking and tweaking again, she finally settled on a fantastic marinade this year that blew me away. It was really that good. No, I’m not biased at all – why would you say that?

Without further ado, here goes the recipe for preparing your own soy sauce and garlic marinated roast chicken with sticky rice stuffing, a Nom Nom Cat Thanksgiving.


4 1/2 tablespoons oyster sauce

1 1/2 tablespoons thick soy sauce (it comes in a jar, not the liquid-y kind in the bottle)

5-7 cloves of garlic, finely chopped

1 1/2 tablespoons ginger, finely chopped

Sticky Rice Stuffing

2 links of lap xuong (Chinese sausage), diced

1 cup of dried shiitake mushrooms, diced

3 tablespoons dried shrimp, whole

1 1/2 tablespoons garlic, chopped

1 1/2 tablespoons oyster sauce

1 tablespoon soy sauce (or more, to taste)

1/4 cup green onions, chopped

1) Game plan – the night before you plan to serve the meal: prepare the marinade, let the chicken do its thing, and soak the sticky rice. In a medium sized bowl, mix together the ingredients for the marinade. Muddle the garlic a bit with the back of your spoon to really get the flavors out. Evenly drizzle over your cleaned and prepped chicken. I like to peel back the skin on the breasts and make sure some marinade soaks into the meat underneath. Let the marinade work its magic overnight in the refrigerator. In a large bowl, soak the sticky rice in enough warm water to cover the rice by at least an inch.

Marinated and ready for the oven!

2) Game plan – 4 hours before dinner time: Soak the dried shiitake mushrooms in a bowl of warm water and the dried shrimp in a separate bowl of warm water. Let soak for 1 hour.

3) Game plan – 3 hours before dinner time: Prep the sticky rice stuffing. Drain the soaked mushrooms and shrimp chop the mushrooms. In a large sauce pan, heat 1 tablespoon of oil on medium-high heat. Toss in the garlic and Chinese sausage. Fry until the cubes look toasty. Then add the mushrooms, shrimp, and seasonings. Stir to combine and add pepper to taste, keeping in mind that the rice will “dilute” the overall flavor. Drain the rice and add to the pan, cooking until the rice starts to turn brown and roasty-toasty. Mix in the green onions. At this stage, add one tablespoon of water and continue to cook on low heat until the rice becomes somewhat softened. Take the stuffing off the heat and let cool for a few minutes.

4) Game plan – 2 hours before dinner time: Preheat the oven to 375 degrees. A 4.5 lb chicken will take at least 1.5 hours to cook, possibly 2 hours. Stuff the sticky rice stuffing into the chicken’s cavity. Truss the cavity closed using long skewers, turkey trussing skewers, or put your arts & crafts skills to work with a little twine and stitching. Drizzle the remaining marinade over the top of the chicken.

If you don’t have fancy trussing tools, you could try toothpicks and hope it doesn’t explode too much!

Bake at 375 degrees for 1.5 to 2 hours, or until the dark meat juices run clear. Keep a watchful eye on the chicken and if it starts to darken too quickly, create a foil “tent” and loosely cover.

Cookie keeping a watchful eye on the chicken.

We hope you’ll enjoy our recipe for an Asian fusion holiday dinner. You can easily scale down the marinade (or follow the recipe and save the leftovers in a jar or reduce in a saucepan to drizzle over as a glaze) to accommodate smaller chickens, chicken parts (like boneless skinless chicken breast, if that’s your thing), cornish hens, etc. This meal always reminds me of Thanksgiving but the hearty, family-style nature of the roasted poultry is appropriate for any of the winter holidays (hint: just 5 days until Christmas!) or any time of the year really!

From our home to yours, we want to wish you all a very happy holiday and many good things to come in 2013!

Homemade Teriyaki Sauce

This Homemade Teriyaki Sauce is super simple to make at home it’s perfectly sweet, balanced and flavorful. It’s perfect to rub onto veggies, chicken and meats.

My mom always likes to remind that when I was a lil’ kid, the only part of the chicken I would eat were the drumsticks. I’m pretty sure I felt like it was very Flinstone’s-esque of me to be eating drumsticks. Also, Medieval Times! That place gave you big turkey legs for dinner (much like most Renaissance fairs) and I thought it was the most hilarious thing ever.