This simple, and lively teriyaki orange roasted chicken is perfect for a weeknight meal or a Thanksgiving dinner! Substitute turkey and it cooks in no time at all! No need to wait hours for your Thanksgiving bird!
Dish Count :: 1 12″ Skillet or 13×9″ baking Dish, 1 Small Bowl
My family has never really done “traditional” at Thanksgiving. There was the year that we made duck. More recently, it was a giant paella to feed a herd. Figgy pudding was even present one year, too! It’s always new and different, which is one thing that I do love about our family holidays. And this year, I decided to try another something different for my own little family – me, Ben and Huck.
Since this year it will likely be just the three of us, I opted for a simple chicken. Chicken can seem dull and mundane in a usual everyday setting – but not this teriyaki orange chicken!
I used Kikkoman Teriyaki Marinade & Sauce for this recipe, adding additional orange zest, juice, ginger and garlic to the mixture to add a little added zing to this versatile sauce. We do always have a jar of it in our fridge, and it’s nice to change things up from time to time.
Instead of roasting a whole bird, like one would normally do on Thanksgiving – which can take HOURS – I had my butcher break down this chicken into pieces. I saved the wings and backbone for making my own chicken stock, and then used the remaining pieces for this skillet.
You can replicate this with a turkey for Thanksgiving as well. Most butchers will break down your bird for free; just ask! And they can do it a lot faster and with a lot less swearing than I can. It will save you time in the kitchen, so don’t be afraid of these simple shortcuts.
You can make this bird two ways: by quickly pan frying the chicken in a skillet and then baking it, or just baking it in a large baking dish. I prefer to quickly pan fry mine first for crispier skin. Once fried, just baste it with your teriyaki orange glaze every five minutes until the chicken is done and you’re ready to serve. The chicken is moist, and bright in flavor with a great “umami” that you will love. It’s a great way to switch things up for the non-traditional Turkey day!
Teriyaki Orange Roasted Chicken
1 4-5 Pound Roasting Chicken, broken down into 8 pieces
1/2 cup Kikkoman Teriyaki Marinade and Sauce
1 Tbsp Orange Zest (from 1 large Orange)
1/4 cup Orange Juice
2 tsp Fresh Grated Ginger
2 Green Onions, finely chopped
1 Large Clove Garlic, minced
1 Tbsp Sesame Seeds
2 Tbsp Olive Oil
Salt and pepper
Bring the chicken out of the fridge and allow to rest at room temperature at least 30 minutes before you are ready to cook. Preheat your oven to 350 degrees.
While the chicken rests, in a small bowl mix together the Kikkoman Teriyaki Marinade and Sauce, with the orange zest, orange juice, ginger, green onions, garlic and half of the sesame seeds. Set aside.
Option 1 – For Pan Frying and Roasting
If you are pan frying the chicken before roasting, preheat skillet over medium heat. Pat dry all the pieces of chicken and season both sides of all the pieces with salt and pepper. Add the olive oil into the pan. Once the oil is “shimmering” and heated, add each piece of chicken skin side down and allow to fry until the skin is golden brown, about 3 minutes. Flip and repeat on the other side.
Baste the chicken with some of the teriyaki sauce and place it in the oven for 25-30 minutes. Baste the chicken every 5-7 minutes, until it reaches 165 degrees internally. Remove from the oven and let it rest five minutes before serving.
Option 2 – If Roasting Chicken
Preheat oven to 400 degrees. Pat all of the chicken dry with paper towels. Place all the chicken into a 13×9 inch baking dish and season with salt and pepper. Baste the chicken with the teriyaki glaze every 5-7 minute or until the internal temperature of the chicken reaches 165 degrees. This should take between 35-40 minutes. Remove from oven and let rest 5 minutes before serving.
What’s your favorite non-traditional Thanksgiving dish? Tell me in the comments for a chance to win a $100 Visa gift card!
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