Teriyaki Orange Roasted Chicken

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

 Teriyaki Orange Chicken - Easy, in a skillet and super sticky!

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!

Teriyaki Orange Chicken - Easy, in a skillet and super sticky!

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 Chicken - Easy, in a skillet and super sticky!

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