Teriyaki Glazed Chicken Hindquarters

Teriyaki Glazed Chicken Hindquarters

by Pam on September 30, 2014

I wanted to make some teriyaki chicken thighs for dinner but my local grocery was completely out so I grabbed these hindquarters. I decided to season them simply then pan sear them before baking them in the oven. I slathered some teriyaki sauce over them a few minutes before they were finished baking. They turned out excellent! My kids gobbled up the drumsticks and my husband and I each got a thigh. The meat was tender and juicy. Since I didn’t marinate the meat I served extra sauce on the side so we could pour some over the cooked chicken if we wanted. This chicken paired nicely with the Chow Mein[1].

Preheat the oven to 400 degrees.

Heat the olive oil in an OVEN PROOF pan over medium high heat. Season both sides of the chicken hindquarters with sea salt, freshly cracked pepper, and garlic powder, to taste.

Place into the HOT pan and cook, until golden brown, about 3 minutes. Flip the chicken over and place into the oven for 30 minutes. After 30 minutes, slather both sides of the chicken with teriyaki sauce then place back into the oven for 5 minutes, or until chicken is cooked through. Remove from the oven and let the meat rest for 5 minutes prior to cutting. Serve with extra teriyaki on the side if desired.



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Teriyaki Glazed Chicken Hindquarters




Yield: 4

Cook Time: 40 min.



Ingredients:

2 tsp canola oil
2 chicken hindquarters
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
Teriyaki sauce

Directions:

Preheat the oven to 400 degrees.

Heat the olive oil in an OVEN PROOF pan over medium high heat. Season both sides of the chicken hindquarters with sea salt, freshly cracked pepper, and garlic powder, to taste.

Place into the HOT pan and cook, until golden brown, about 3 minutes. Flip the chicken over and place into the oven for 30 minutes. After 30 minutes, slather both sides of the chicken with teriyaki sauce then place back into the oven for 5 minutes, or until chicken is cooked through. Remove from the oven and let the meat rest for 5 minutes prior to cutting. Serve with extra teriyaki on the side if desired.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Chow Mein (www.gordon-ramsay-recipe.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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