Teriyaki-Style Roast Chicken

Teriyaki-Style Roast Chicken


22 people made this

About this recipe: This is an oriental-inspired roast chicken dish. You can joint the chicken or carve the meat at the table. The chicken is so flavoursome, you won't need any sauce to serve with it. It's best served with steaming rice.

Michelle Chen

Serves: 6 

  • 1 (1.8kg) whole chicken
  • 3 cloves garlic, chopped
  • 6 tablespoons finely chopped shallots
  • 1 onion, chopped
  • 2 slices fresh root ginger, chopped
  • 3 tablespoons oyster sauce
  • 1 tablespoon dark soy sauce
  • 2 tablespoons light soy sauce
  • 1 tablespoon ketchup
  • 1 tablespoon hot chilli sauce
  • 1 teaspoon chilli powder
  • cucumber slices for garnish

Prep:15min  ›  Cook:1hr  ›  Extra time:4hr marinating  ›  Ready in:5hr15min 

  1. Prick chicken all over with a fork to create openings for the seasonings to penetrate. In a small bowl combine the garlic, shallots, onion, ginger, oyster sauce, dark soy sauce, light soy sauce, ketchup, chilli sauce and chilli powder. Mix together.
  2. Place chicken in a 23x33cm or similar sized baking dish and rub the sauce mixture into the chicken. Cover and refrigerate. Marinate for at least 4 hours or overnight if possible.
  3. Preheat oven to 220 C / Gas 7.
  4. Remove cover and roast chicken in preheated oven for 30 minutes. Turn to the other side and roast for another 30 minutes or until chicken is cooked through, golden in colour and juices run clear. Baste frequently with marinade while roasting. Serve with sliced cucumbers.

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Reviews (1)


Family loved this chicken. - 21 Dec 2010

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