How to Make Oven-Roasted Teriyaki Chicken

Ingredients

• 4.5 lb Whole Chicken (bone‑in, giblets removed, patted dry)
• 1 cup Soy Sauce (low‑sodium preferred)
• 1/2 cup Mirin (Japanese sweet rice wine)
• 1/4 cup Granulated Sugar (can substitute brown sugar for deeper flavor)
• 2 tbsp Fresh Ginger (peeled and finely grated using a microplane)
• 2 cloves Garlic (minced or grated)
• 2 tbsp Water (helps thin the glaze for brining)

Instructions

1. Make the Teriyaki Glaze

   Combine water, soy sauce, mirin, granulated sugar, grated ginger, and minced garlic in a small saucepan. Bring to a boil, stirring until the sugar dissolves, then remove from heat.

   Time: PT10M

2. Cool the Glaze

   Transfer the hot glaze to a mixing bowl, cover, and place in the refrigerator until chilled (about 5 minutes).

   Time: PT5M

3. Spatchcock the Chicken

   Remove the wishbone, cut along both sides of the backbone with kitchen shears, and discard the spine. Open the bird like a book, trim excess fat, then remove the keelbone and any remaining rib bones using a sharp knife. Score the breast and leg meat with shallow cuts (about ¼‑½ inch deep) to help the glaze penetrate and to create crisp edges later.

   Time: PT20M

4. Marinate the Chicken

   Pat the spatchcocked bird dry, place it skin‑side down in a large bowl or tray, and pour the chilled glaze over it, ensuring even coverage. Cover and refrigerate for 30 minutes, then flip skin‑side up and refrigerate another 30 minutes.

   Time: PT1H

5. Preheat Oven

   Preheat a convection oven to 350°F (177°C).

   Time: PT10M

   Temperature: 350°F

6. First Roast (Steam‑Braise)

   Place the chicken on a foil‑lined baking sheet, skin side up, and tent loosely with aluminum foil. Roast for 45 minutes, or until the thickest part of the breast reaches 145°F and the legs reach about 160°F.

   Time: PT45M

   Temperature: 350°F

7. Rest the Chicken

   Remove the bird from the oven, uncover, and let it rest on a cutting board for 15 minutes. This allows carry‑over cooking and the skin to firm up.

   Time: PT15M

8. Reduce the Glaze

   While the chicken rests, return the remaining glaze to the saucepan, bring to a boil, then reduce over medium‑high heat until it thickens to about one cup and coats the back of a spoon (5‑10 minutes).

   Time: PT10M

9. Final Glaze Roast

   Brush the reduced glaze generously over the entire chicken, especially into the scored cuts. Return the bird to the oven, uncovered, and roast for 10 minutes, brushing with more glaze every 2 minutes, until the skin is deep mahogany and slightly crisp.

   Time: PT10M

   Temperature: 350°F

10. Final Rest and Carve

    Let the chicken rest another 5 minutes before carving. Slice between the scored lines to separate breasts, thighs, drumsticks, and wings.

    Time: PT5M

Nutrition Facts

Calories

420

Protein

35 g

Carbohydrates

12 g

Fat

24 g

Fiber

0 g