A Sticky, Savory Glaze
Roast chicken is a staple in our home, but sometimes plain roasted birds need a flavor lift. This recipe brings a bold, sticky sweetness to the table by combining rich teriyaki sauce with bright orange juice concentrate and the nutty aroma of dark sesame oil. It is a simple way to dress up a standard weeknight meal, turning it into something that feels special without requiring hours of hands on work in the kitchen.
The secret lies in the long marinating time, which allows the citrus and garlic to penetrate deep into the meat while ensuring the skin crisps up beautifully in the hot oven. I love serving this with steamed rice and snap peas to catch every drop of the extra glaze. It is the kind of reliable, hearty main dish that feeds a crowd and leaves everyone satisfied.
Yield: 6 to 8 servings Prep Time: 20 minutes Chill Time: 8 hours Cook Time: 45 minutes Temperature: 450°F
- 1/2 cup teriyaki sauce
- 1/4 cup frozen orange juice concentrate, thawed and undiluted
- 3 tablespoons dark sesame oil
- 4 garlic cloves, minced
- 2 (3-pound) whole chickens
- 1/2 teaspoon freshly ground pepper
Instructions
- Stir together the teriyaki sauce, thawed orange juice concentrate, dark sesame oil, and minced garlic in a small bowl.
- Reserve half of this mixture for glazing later and set it aside.
- Cut each chicken in half and sprinkle them evenly with the freshly ground pepper.
- Place the chicken halves into a large heavy duty zip top plastic bag.
- Pour the remaining half of the teriyaki mixture over the chicken.
- Seal the bag tightly and place it in the refrigerator to chill for 8 hours. You may turn the bag occasionally to ensure even coating if desired.
- Preheat your oven to 450°F.
- Remove the chicken from the bag and discard the used marinade.
- Place the chicken, skin side up, on a 15 x 10 inch jelly roll pan lined with aluminum foil.
- Bake at 450°F for 45 minutes, or until a meat thermometer inserted into the thickest part of the chicken thigh registers 180°F.
- Brush the cooked chicken generously with the reserved teriyaki mixture before serving.
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Orange Sesame Roasted Chicken
A tender, whole roasted chicken marinated in a savory blend of teriyaki sauce, frozen orange juice concentrate, and dark sesame oil. This sticky, glazed chicken offers a perfect balance of sweet citrus and nutty savory flavors with crispy skin. A hearty main course for family dinners.
Ingredients
Instructions
-
Stir together the teriyaki sauce, thawed orange juice concentrate, dark sesame oil, and minced garlic in a small bowl.
-
Reserve half of this mixture for glazing later and set it aside.
-
Cut each chicken in half and sprinkle them evenly with the freshly ground pepper.
-
Place the chicken halves into a large heavy duty zip top plastic bag.
-
Pour the remaining half of the teriyaki mixture over the chicken.
-
Seal the bag tightly and place it in the refrigerator to chill for 8 hours. You may turn the bag occasionally to ensure even coating if desired.
-
Preheat your oven to 450°F.
-
Remove the chicken from the bag and discard the used marinade.
-
Place the chicken, skin side up, on a 15 x 10 inch jelly roll pan lined with aluminum foil.
-
Bake at 450°F for 45 minutes, or until a meat thermometer inserted into the thickest part of the chicken thigh registers 180°F.
-
Brush the cooked chicken generously with the reserved teriyaki mixture before serving.
