Go to the Recipe: Teriyaki Roast Chicken
I used to live in Seattle for 10 years, and I'm regularly depressed that I can't get decent teriyaki chicken in Boston. :-(
this is brilliant and looks like a future kid fave. Why didn't I think of this?
This looks delicious. Thanks.
I'm going to have my kids help me make this. Can't go wrong with teriyaki!
Ok absolute last min, crappy Safeway chicken, after soccer practice meal. Delicious!
Lookin GOOD.
searzall pro for the win. Truly 1 hour from start to table! This is the kind of 'busy weeknight meal' I can get behind
Any suggestions on how to do a "hot and spicy" Seattle-style Teriyaki ?
Great success at home, even with the kids! Thanks for the recipe.
Definitely need to reduce the sauce to less than 300g. I was around 200g before it coated the back of a spoon.
Most spots are just adding this to the mix.
https://www.amazon.com/Huy-Fong-Sambal-Oelek-Pound/dp/B004XWOS72/ref=sr_1_2?crid=1BADUHP0BS2OA&keywords=sambal+oelek&qid=1697469292&sprefix=samb,aps,163&sr=8-2
Which scissors do you use to cut the backbone of the chicken?
Delish, but next time I will aside the extra glaze and fire the diced chicken bits into it with a bit of butter. The flavor was so on point.
Sounds great to me.
Second time making this — it’s great. I needed about 10 extra minutes in phase 2 both times I made this. Second time I made this, stirred in a tbsp or two of yuzu kosho to the glaze. Which I highly recommend.
What happened to the Recipes gallery? I can't explore/look for interesting recipes to make anymore. I have to either look at whatever is featured or know what I want to make to search for it? Come on guys.
Hi Larry. Click on the magnifying glass in the top right corner by the saved recipes and your profile, and it brings you right to the recipe gallery.
This is my 6th time making this — it’s an awesome recipe. However the timing on the second cook is way off as I’ve previously noted. I used a combustion thermometer to track and predict cooking time and in a 415* convection oven tge time to 165* core on the thigh was 30 minutes, double the recommended time. I think this should be retested ¯\_(ツ)_/¯
Additionally, though less important, reducing the sauce to a glaze consistency on the control freak takes around 15 minutes.
Thanks!
To prepare ahead a little, would it be okay to cut down the chicken and let it sit in the sauce in the 9x13 in the refrigerator for a few hours? Say... up to 4 hours?
May I please have a Korean gochujang version. Pretty please.
Do you think Is possible to blast chill before the last step and then use It during restaurant service?
When I lived in Seattle, across from the Fred Hutch on Lake Union there was a Teriyaki shop I would go to all the time. So good and so cheap. They used to serve it with some sort of lightly pickled cabbage slaw instead of lettuce, so I can't think of it any other way now.
A buldak version would be super tasty! Great idea! Will add to our list.
Hello Giulio, great question. Though I think that would work just fine I feel as though that might be a pain for you and your team. I would explore this first. Instead of the final roast I would pass the bird under the salamander/broiler before brushing with glaze to develop a lot of flavor and color. Then brush with glaze and repeat under the salamander/broiler. Sounds a touch finicky but I think the pickup would be quick and easy once you dial in the timing.
Thank you for trying this recipe so many times and sharing your feedback. We just updated the recipe and addressed these points thanks to you!
Might be cool to even serve it as 1/2 chickens kinda like how I did this brick chicken.
Great recipe - can’t wait trying it.
But the often used “white rice” always surprises me; I think I have 20 kinds of rice in my cupboard so the generic “white rice” is a bit unambitious 😉
Why not just vac the chicken with the marinade and cook it sous vide before finishing in the oven?
Wow, it’s gooooood!😋
Thank you René!
Love that idea! Short answer is accessibility. Though I think the results of doing that would be amazing I wanted to keep this recipe accessible for anyone.
But yea to your point, if it was no holds bar I might try sous vide (158 °F / 70 °C) for 1-2 hrs, shock in ice water. Skewer the breasts to the legs for stability then finish on a charcoal grill with the addition of a few wood chips for flavor.
I made this with a half chicken I had in the freezer. Easy to prep and cook the chicken and sauce. I did finish it under the broiler for more char. Glaze was great as a dipping sauce so make a bit more if you are inclined to dip. I served it with rice, Napa cabbage and the dressing included. The dressing was a bit sweet for me and would cut back on the sugar/mirin next time. Also, I need a food stylist. Thanks for the recipe.
Very glad you enjoyed it! I'm loving the look of the half chicken on the plate, 10/10 on styling if you ask me.
Cool beans
