Tutu-Man's Teriyaki Chicken
Recipe GLPR9f5d3c3026f218
A whole roasted chicken glazed with a rich teriyaki sauce made from soy sauce, sugar, fresh ginger, and garlic, with a hint of bourbon for depth. The chicken becomes golden and caramelized while staying tender and juicy inside. Perfect for a Japanese-inspired dinner that serves four.
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Ingredients
1/2 cup soy sauce
1/2 cup sugar
1 (1 1/2-inch) piece fresh ginger, peeled and sliced
2 cloves garlic, crushed and peeled
1 tablespoon bourbon
1 (3 1/2-pound) whole chicken
Directions
Preheat oven to 425°F. Pat the whole chicken dry with paper towels inside and out.
In a small saucepan, combine soy sauce, sugar, sliced ginger, crushed garlic, and bourbon. Bring to a simmer over medium heat, stirring occasionally, until the sugar dissolves and the mixture reduces slightly (about 5-7 minutes). The glaze should be glossy and coat the back of a spoon. Remove from heat and let cool slightly.
Place the chicken breast-side up on a roasting pan. Brush the glaze generously all over the chicken, making sure to coat the skin, legs, and wings. Reserve about 2 tablespoons of glaze for basting later.
Roast the chicken in the preheated oven for 60-75 minutes, until the internal temperature reaches 165°F when measured with a meat thermometer inserted into the thickest part of the thigh without touching bone. Baste with the reserved glaze halfway through cooking.
Remove the chicken from the oven and let it rest for 10 minutes before carving. The skin should be golden brown and caramelized.
Carve the chicken and serve with the pan drippings spooned over the meat.
