Teriyaki-Style Roast Chicken

    Teriyaki-Style Roast Chicken

    Recipe photo: Teriyaki-Style Roast Chicken
    1

    Teriyaki-Style Roast Chicken

    (21)
    5hr15min


    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.

    Ingredients
    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

    Method
    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 & ratings
    Average global rating:
    (21)

    Reviews in English (19)

    by
    1

    Family loved this chicken.  -  21 Dec 2010

    by
    18

    This fragrant dish, redolent with garlic and ginger was certainly scaled down to "American" tastes. I prepared it verbatum but I will make the following adjustments next time: more fresh ginger (perhaps 1/2 squeezed for the juice)no chili powder but the addition of hot red pepper flakes (we like our food stompin')I cut up the chicked to permeat the meat more thoroughly. A bit of asian red vinegar seems a fair addition too. As is, this is a fine dish for the average palate. Zipping it up with additional vavoom is our option! Thanks Michelle. This was a terrific recipe with a complex and satisfying pan sauce for the addition to rice.  -  29 Dec 2001  (Review from Allrecipes US | Canada)

    by
    16

    I tried this recipe several times.the chicken i used was soaked in a salt brine for 24 hours because i wanted a crispy golden brown finish on the chicken  -  28 Jun 2002  (Review from Allrecipes US | Canada)

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