Teriyaki Baby Chicken
Delight your taste buds with this irresistible Teriyaki Baby Chicken recipe, where tender, spatchcocked baby chickens are marinated to perfection in a rich blend of soy sauce, mirin, sake, brown sugar, and honey. Infused with the aromatic essence of garlic, ginger, and sesame oil, the flavors achieve a perfect balance of sweet, savory, and umami. Whether roasted in the oven or grilled to smoky perfection, the crispy golden skin and juicy interior are sure to impress. Each bird is generously basted with the luscious teriyaki sauce, then adorned with a sprinkle of sesame seeds and chopped green onions for a professional touch. Ideal for dinner parties or a family meal, serve this dish alongside steamed rice and sautéed veggies for a complete, flavor-packed meal. Perfectly marinated and irresistibly flavorful—this is teriyaki like you’ve never experienced before!
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Recipe Information
Ingredients
- 2 whole (about 1-1.5 pounds each) Baby chickens
- 0.5 cup Soy sauce
- 0.25 cup Mirin (sweet rice wine)
- 0.25 cup Sake
- 3 tablespoons Brown sugar
- 2 tablespoons Honey
- 3 minced Garlic cloves
- 1 tablespoon (grated) Ginger
- 1 teaspoon Sesame oil
- 2 tablespoons Vegetable oil
- 1 tablespoon (for garnish) Sesame seeds
- 2 stalks (finely chopped for garnish) Green onions
Instructions
Prepare the marinade by whisking together soy sauce, mirin, sake, brown sugar, honey, minced garlic, grated ginger, and sesame oil in a bowl.
Thoroughly clean and pat dry the baby chickens. Split each chicken down the backbone using kitchen shears and flatten them by pressing down on the breastbone (spatchcocking).
Place the spatchcocked chickens in a large zip-top bag or shallow dish and pour the teriyaki marinade over them. Seal the bag or cover the dish and refrigerate for at least 3 hours, or preferably overnight, turning once or twice to ensure even marination.
Preheat your oven to 375°F (190°C). Alternatively, prepare a grill over medium heat.
Remove the chickens from the marinade and let any excess marinade drip off. Reserve the marinade for basting.
Heat the vegetable oil in an oven-safe skillet over medium heat. Place the chickens skin-side down in the skillet and sear for 3-4 minutes until the skin turns golden brown and crispy.
Flip the chickens over, brush them generously with the reserved marinade, and transfer the skillet to the preheated oven. Roast for about 30-35 minutes, basting every 10 minutes with more marinade, until the chickens are cooked through and a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
If using a grill, cook the chickens skin-side down over indirect heat for 25-30 minutes, basting every 10 minutes. Flip and cook for another 10-15 minutes until done.
Once cooked, remove the chickens from the skillet or grill and let rest for 5-7 minutes before slicing.
Garnish with sesame seeds and chopped green onions. Serve warm with steamed rice and sautéed vegetables.
Nutrition Facts
Calories |
847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.6 g | 69% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 1355 mg | 59% | |
| Total Carbohydrate | 28.9 g | 11% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 25.0 g | ||
| Protein | 57.0 g | 114% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 72 mg | 6% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 809 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
