Best Soy-Glazed Chicken Leg Quarters [Japanese Christmas Edition]
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Recipe Overview
Overview
This recipe for Japanese style roasted chicken leg quarters brings a delightful twist to your holiday table. The chicken is marinated in a mixture of soy sauce, sake, mirin, and fresh yuzu juice, which not only tenderizes the meat but also infuses it with a bright, citrusy flavor. The process begins with preparing the chicken by cutting and tenderizing it, ensuring it absorbs the marinade well.
After marinating for at least 30 minutes, the chicken is roasted in the oven until golden brown. A glaze made from the leftover marinade is brushed on during cooking, adding a glossy finish and enhancing the savory notes of the dish. The combination of the soy sauce and yuzu creates a unique flavor profile that is both savory and refreshing, making it a standout dish for any holiday gathering.
This recipe is not just about the cooking; it’s about embracing a cultural tradition that celebrates flavor and family. The use of yuzu, a fragrant citrus fruit, elevates the dish, making it a perfect centerpiece for your Christmas spread. Whether you’re serving it for a festive occasion or a cozy family dinner, these roasted chicken leg quarters are sure to impress.
Recipe Details
Steps & Tips
Dry the surface of the chicken leg quarters with kitchen paper.
Flip the chicken over and cut along the center bone on both sides, then cut through the joint in the middle to separate.
Stab the flesh side of the chicken with a fork all over to tenderize the meat and help absorb the marinade.
Place the chicken in a large zip bag and season it with salt and pepper.
Add 2 tbsp of soy sauce, 1 and 1/2 tbsp of sake, 1 tsp of mirin, and the zest and juice of one whole yuzu.
Tip: If you can't get fresh yuzu, substitute with bottled yuzu juice and some orange zest for a similar flavor profile.
Massage the bag to help combine the marinade ingredients and fully coat the chicken.
Seal the bag and rest it in the fridge for at least 30 minutes, or an hour if you have time.
Tip: Avoid marinating the chicken for too long as it can make the flavor too intense.
Preheat your oven to 200° C (392° F).
Cover your oven tray with baking paper.
Remove the chicken from the marinade and place it on the tray with the skin side facing up.
Put the chicken on the lower or middle shelf of the oven and bake for 18 minutes.
Pour the leftover marinade into a small saucepan and add half a tablespoon of sugar.
Heat the glaze over medium-low heat, stirring continuously until it becomes glossy and slightly thickened.
Tip: Heating the glaze will make it brush more evenly onto the chicken later.
After 18 minutes, take the chicken out of the oven and brush it with the glaze.
Tip: The soy sauce and sugar burn quickly, so place the chicken on the top shelf for just 1 minute.
After 1 minute, brush the chicken once more with the glaze.
Put the chicken back in the oven for another minute.
Ingredients
Ingredient: Soy
→ Substitution: Coconut Aminos
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Yuzu is a citrus fruit that adds a unique flavor profile to dishes, often used in Japanese cuisine.
- •Marinating chicken for at least 30 minutes helps to enhance the flavor and tenderness.
- •The traditional Japanese practice of enjoying KFC during Christmas has become a popular cultural phenomenon.
- •Using a glaze made from the marinade can enhance the flavor and appearance of roasted chicken.
