Japanese-Style Roast Chicken Recipe (Soy & Yuzu Glaze!)

By Sudachi · 60 min

Ingredients

Instructions

1. Pat the chicken leg quarters dry with paper towels.
2. Cut along both sides of the bone without cutting all the way through, open the edges outward, then cut through the joint so the two bones separate.
3. Prick the meat side with a fork.
4. Put the chicken in a sealable bag with 1 pinch of salt and pepper, 2 tbsp soy sauce, the juice and zest of 1 yuzu, 1 ½ tbsp sake and 1 tbsp mirin, then massage to coat.
5. Marinate in the fridge for 30 minutes to 1 hour.
6. Preheat the oven to 200 °C. Place the chicken on a parchment-lined tray, saving the leftover marinade, and bake on the lower shelf for 18 minutes.
7. Simmer the leftover marinade in a small pan with ½ tbsp sugar over medium-low heat, stirring, for 2-3 minutes until glossy and slightly thickened.
8. Take the chicken out, brush with glaze, then bake on the upper shelf for 1 minute. Brush with another layer of glaze and bake for 1 more minute.

Summarized from Sudachi's video. Watch it for the details.

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