Teriyaki chicken is a Seattle staple: chicken marinated in a sweet-savory teriyaki sauce and grilled until lightly charred and beautifully caramelized, served with rice and an iceberg salad. In this video, chef Nicholas Gavin offers up a riff on the local favorite by spatchcocking and marinating a whole chicken, which allows you to cook the bird evenly for maximum juiciness, whether you want to dig into the legs or breasts (or both!).
Instead of grilling, Nick uses a two-phase oven method—first braising the chicken, then turning up the heat to develop that signature char and caramelized finish.
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Teriyaki Roast Chicken: https://www.chefsteps.com/activities/teriyaki-roasted-chicken
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31 Comments
so want to do this for a turkey now… just come on fellas… lets do some non traditional thanks giving action!!!
Wonderful spatchcock breakdown.
Ok that’s too much now
Great ep
15:05 nice clean pan for this 2-second shot 😀
Feel like there should be (and probably is) a term for this extra step spatchcocking, but I love it and the easy to follow breakdown. Seems to solve the fiddly post cook carving (or eating around the bone) issue of traditional spatching. Definitely 100% giving this one a shot
Next level with all the de-boning on the interior of the bird. That’s such a killer centerpiece.
Seattle is the “birthplace” of teriyaki…and not Japan? 😅
Thank you Chef Nicholas for this detailed and inspiring demonstration. Like Chef Tim, you both excel at being great teachers. Thank you for making all of us better home cooks.
Caramelized onions go so well with teriyaki.
Do you leave the kidneys in?
Incredible technique, can be used for so many recipes
Anyone else think the upside down chicken looks like a Face Hugger 👀
He reminds me of the Craig Pullin character from the Reno 9ll series. The guy at 10:43 thinks that too.
I need to get myself one of these Baki chickens wow
You need to get Kenji Lopez-Alt in for a taste test–nobody has eaten at more Teriyaki chicken joints on camera the he has.
That's not breaking down. That is surgery.
Interesting how there's no sake in the teriyaki sauce, is there a reason for that?
That chicken looks amazing!
What’s a chicken’s favorite vegetable? Eggplant 😂
So…why spatchcock over just butchered?
Thank you for teaching me, a new to me technique. Over the years I have learnt so much from your talents. You make cooking food look like ART!!! Thanks for sharing.
oh wow. nearly equal parts water, soy, mirin sugar. i guess i really need to start using mirin in my teriyaki sauces….
Written recipe based off the video:
For marinade/sauce
120g water
125g soy sauce
125g mirin
100g sugar
5g garlic
17g ginger
Bring to boil to dissolve sugar, then pour sauce in cooking dish and put in fridge to cool while spatchcocking chicken
Watch video for over-the-top chef steps spatchcocking instructions
After spatchcocking, chicken goes skin side down in marinade, marinate for 1 hour in fridge, flipping chicken over halfway through
Preheat oven to 375F (350F if convection), then cook chicken covered tightly with aluminum foil for ~45 minutes, until breast is 145F and legs are 160F
Pour sauce back into saucepan, reduce sauce down on high heat to 1 cup and glaze covers back of spoon. While doing this heat oven to 475F (convection 450F).
Brush glaze on chicken, making sure that there is more left. Cook chicken uncovered, applying more glaze and rotating the chicken every 2 minutes, until nice dark char has formed
For teriyaki salad dressing
200g mayonnaise
25g rice wine vinegar
20g mirin
20g sugar
2g kosher salt
1g white pepper
Is there a recipe for the salad dressing as well?
Anyone know what brand the baking dish is? Love the way they look
forbidden croissant
butchery demo, like others have said, its ON POINT. much appreciated
I've cooked the old recipe 3 or 4 times. It's one of my favorites, but not going to lie, it's probably too much work for a weeknight meal. This looks pretty similar but I'll have to go back and see what's changed.
what can i substitute mirin with?
Where is the sesame seed salad dressing recipe???
What a great video, Bro could make boiling an egg interesting 😛