Teriyaki-Roasted Chicken and Gravy
Recipe GLPR003c7e3f84fb13
A succulent roasted chicken dish featuring Japanese-inspired teriyaki flavoring, with tender quartered pieces glazed in a rich sauce of mirin, soy sauce, vinegar, and sesame oil, infused with fresh ginger, garlic, and dried chilies. Served with an elegant pan gravy made from the cooking juices. The result is a perfectly balanced sweet, savory, and slightly spicy main course.
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Ingredients
⅓ cup Mirin
⅓ cup Light soy sauce
2 tablespoons Sherry vinegar
2 tablespoons Black vinegar
2 tablespoons Toasted sesame oil
3 1-inch pieces Fresh ginger, peeled and sliced into 1-inch pieces
5 Garlic cloves, lightly crushed
10 small Dried Chinese peppers, seeds removed
to taste Salt
to taste Black pepper
3½ pounds Organic whole chicken, quartered
as needed Chicken broth (optional, for gravy)
Directions
Preheat your oven to 400°F. Pat the chicken pieces dry with paper towels and season generously on all sides with salt and pepper.
In a small bowl, whisk together the mirin, light soy sauce, sherry vinegar, black vinegar, and toasted sesame oil until well combined. Set the teriyaki glaze aside.
Heat a large oven-safe skillet over medium-high heat until hot. Working in batches if needed, sear the chicken pieces skin-side down for 4–5 minutes until the skin is golden brown. Flip and sear the other side for another 3–4 minutes. Remove the chicken and set aside on a plate.
In the same skillet, add the fresh ginger pieces, crushed garlic cloves, and dried Chinese peppers. Stir over medium heat for about 1 minute until fragrant.
Pour the prepared teriyaki glaze into the skillet and stir to combine with the aromatics. Return the seared chicken pieces to the skillet, arranging them skin-side up. Spoon some of the glaze over each piece.
Transfer the skillet to the preheated oven and roast uncovered for 35–40 minutes, until the chicken reaches an internal temperature of 165°F when measured at the thickest part of the thigh, and the skin is caramelized and sticky.
Remove the skillet from the oven. Transfer the chicken to a serving platter and tent loosely with foil to keep warm.
Strain the pan liquid through a fine-mesh sieve, discarding the ginger, garlic, and chilies. If desired, add a splash of chicken broth to the strained liquid to reach your preferred sauce consistency. Heat the gravy in the skillet over medium heat for 1–2 minutes, stirring occasionally.
Pour the warm teriyaki gravy over the chicken pieces and serve immediately.
