Japanese Christmas Chicken (Soy-Glazed Roasted Chicken Leg Quarters)
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Prep Time
10 mins
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Cook Time
20 mins
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Additional Time
30 mins
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Total Time
1 hr
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Servings
2 servings
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Course
Main Course, Appetizer, Dinner
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Cuisine
Japanese
Japanese Christmas Chicken (Soy-Glazed Roasted Chicken Leg Quarters)
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 2 chicken leg quarters skin-on, bone-in
- 1 pinch salt
- 1 pinch black pepper
- 2 tbsp soy sauce
- 1 yuzu zest and juice (or orange/lemon)
- 1 ½ tbsp sake
- 1 tbsp mirin
- ½ tbsp sugar
Instructions
- Pat the surface of 2 chicken leg quarters dry with kitchen paper.
- Cut along the bone on both sides, being careful not to cut all the way through, and pull both edges out to open.
- Locate the joint (the bend in the middle) and cut through to separate.
- Pierce the flesh side with a fork to tenderize it and help the marinade penetrate the meat.
- Place the chicken in a sealable back along with 1 pinch salt and pepper, 2 tbsp soy sauce, the juice and zest of 1 yuzu, 1 ½ tbsp sake and 1 tbsp mirin. Massage the bag to evenly distribute the ingredients.
- Marinate in the fridge for 30 minutes to 1 hour. Avoid marinating for longer than this as it can make the flavor too strong.
- Preheat the oven to 200 °C (392 °F) and place the chicken leg quarters on an oven tray lined with baking parchment, save the marinade for the next step. Bake on the lower shelf for 18 minutes.
- Pour the leftover marinade into a small saucepan and add ½ tbsp sugar. Heat over medium-low while stirring until glossy and slightly thickened (approx 2-3 minutes).
- After 18 minutes, take the chicken out of the oven and brush with the glaze. Return to the oven on the upper level this time. Bake for one minute, brush with another layer of glaze and bake for another minute.
- Remove from the oven and wrap the end with foil and decorative paper (optional presentation).
- Enjoy!
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