Juicy Oven Roasted Teriyaki Chicken Recipe

Saucy and succulent!

Why have just the wings, when you can teriyaki a whole chicken?

You’re gonna need:
125g Soy sauce
145g Mirin, divided
120g Water
120g Sugar, divided
17g Fresh ginger root, peeled and finely grated
5g Garlic cloves, finely grated
1 Chicken, whole (1.8 kg; 4 pounds)
25g Rice wine vinegar
2g Kosher salt
1g White pepper, ground
200g Mayonnaise
1 Iceberg lettuce, wedges
White rice, cooked, for serving

Gimme that glaze:

Combine soy sauce, 125g mirin, water, 100g sugar, ginger and garlic in saucepan, and bring to a boil over high heat, stirring occasionally to ensure sugar is fully dissolved. Transfer to baking dish, fridge 20 mins.

Spatchcock chicken by making incisions along each side of wishbone, remove and discard. Remove any fat deposits within cavity. Tuck wing tips behind wing joints and remove spine. Press to flatten, cut away ribs and remove breastbone. Make incisions at drumsticks and breast underside. Score breast.

Add chicken to baking dish with sauce. Evenly coat, fridge 1-4hrs, flip halfway.

Preheat fan oven to 350 °F / 177 °C. Wrap baking dish tightly in foil, transfer to oven. Cook until skin tightens up slightly and thickest part of breast registers 145°F / 63°C, 50 mins to 1 hr. Remove chicken, increase temp to 450 °F / 232 °C.

Transfer chicken to sheetpan, transfer sauce back to saucepan. Boil on medium-high heat. Reduce heat to simmer about 10 mins. Brush surface of chicken with reduced glaze. Return to oven, cook 2 mins.

Remove chicken, brush glaze and cook 2 mins. Remove, brush glaze, cook 2-5 mins. Remove chicken from oven and let rest in baking dish for 10 mins.

Whisk together vinegar, 20g mirin, 20g sugar, salt, white pepper until sugar dissolved. Add mayo, whisk until well combined.

Dress lettuce in dressing. Carve chicken, transfer to platter and serve immediately with white rice, iceberg salad, and reserved teriyaki glaze.