Teriyaki Chicken Quarters with Sticky Glaze
Savor the sweetness of homemade teriyaki sauce enveloping tender, juicy chicken quarters. This recipe infuses the rich flavors of soy sauce, ginger, and garlic, turning simple chicken into a mouthwatering Asian-inspired feast. Serve it with steamed rice and vegetables for a complete, satisfying meal that’s perfect for family dinners or entertaining guests.
ingredients
- 2 chicken quarters, bone-in, skin-on
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup rice vinegar
- 2 tablespoons vegetable oil
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- Sesame seeds, for garnish
- Green onions, sliced, for garnish
steps
- 1.
In a mixing bowl, whisk together the soy sauce, brown sugar, rice vinegar, garlic, ginger, and sesame oil until the sugar dissolves.
- 2.
Place the chicken quarters in a large resealable bag, pour the teriyaki marinade over the chicken, seal, and refrigerate for at least 1 hour (up to overnight for stronger flavor).
- 3.
Preheat your grill or skillet over medium heat. Remove the chicken from the marinade, reserving it for later.
- 4.
Sear the chicken quarters, skin side down, for about 5-7 minutes until golden brown. Flip and cook for another 5-7 minutes.
- 5.
In a saucepan, heat the reserved marinade over medium heat until it simmers. Mix cornstarch and water in a small bowl, then stir it into the sauce until it thickens.
- 6.
Brush the thickened teriyaki sauce on the chicken and cook for another 5 minutes, turning occasionally for even coating.
- 7.
Garnish with sesame seeds and sliced green onions. Serve immediately with rice and steamed vegetables.
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