Look at what's cookin

My adventure's in feeding my family

Tutu-Man’s Teriyaki Chicken April 14, 2013

Filed under: Uncategorized — kariryerson @ 12:00 am

I was looking for a different way to cook a whole chicken. I came across this and thought I should give it a try. The sauce turns a dark caramel color so you have to be careful to not let it burn. The skin was amazing but there wasn’t a lot of flavor on the meat itself. I would recommend serving with a side of sauce for the meat.


  • 1⁄2 cup soy sauce
  • 1⁄2 cup sugar
  • 1-1 1⁄2″ piece fresh ginger, peeled and sliced
  • 2 cloves garlic, crushed and peeled
  • 1 tbsp. bourbon
  • 1  3 1⁄2-lb. chicken

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For the sauce, cook soy sauce and sugar in a small saucepan over medium-low heat until sugar dissolves, about 2 minutes. Stir in ginger, garlic, and bourbon and cook 30 minutes. Remove ginger and garlic. Pour sauce into a small mixing bowl.

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Preheat oven to 375°. Rinse chicken and pat dry. Tuck wings under the back and tie legs together with kitchen string for even cooking. Using a pastry brush, coat chicken with sauce both inside the cavity and on the outside.

Place chicken in a baking pan and roast for about 1 hour, basting every 15 minutes. (If you want a darker bird, baste more frequently.) Chicken is done when juice runs clear from a pierced leg. Allow chicken to rest 15 minutes before carving.


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