Teriyaki Roasted Chicken
Teriyaki Roasted Chicken is juicy, flavorful, and beautifully glazed.The sweet-savory sauce caramelizes during roasting.Tender chicken absorbs deep umami flavor.This dish is easy, comforting, and crowd-pleasing.
Ingredients
- 1 whole chicken (3½–4 lbs) or 6 chicken thighs/drumsticks
- ½ cup soy sauce
- ¼ cup brown sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar1 tablespoon sesame oil
- 1 teaspoon cornstarch (optional, for thicker glaze)
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, whisk soy sauce, brown sugar, honey, garlic, ginger, vinegar, and sesame oil.
- Place chicken in a roasting pan and brush generously with teriyaki sauce.
- Marinate for 30 minutes if time allows.
- Roast chicken, basting every 15 minutes with sauce.
- For thicker glaze, mix cornstarch with water and brush on chicken during final 10 minutes.
- Roast until chicken is cooked through and caramelized.
Notes
- Dark meat stays juicier during roasting.
- Sauce thickens as it cools.
- Line pan with foil for easy cleanup.
- Avoid burning by tenting with foil if needed.
- Best served fresh and hot.