Teriyaki Glazed Chicken Leg Quarters
I wanted to make some chicken for dinner, but my local grocery was out, so I grabbed these leg quarters and made this easy teriyaki glazed chicken leg quarters recipe. I decided to season and pan-sear them before baking them in the oven. I slathered some teriyaki sauce over them a few minutes before they were finished baking, so they had a nice sticky glaze, and turned out excellent! My kids devoured the drumsticks, and my husband and I enjoyed the thighs. This easy teriyaki chicken recipe was tender, flavorful, and juicy, and paired nicely with the chow mein and an Asian cucumber salad.
Teriyaki Glazed Chicken Leg Quarters
Ingredients:
- 2 tsp canola oil
- 2 chicken leg quarters
- Sea salt and freshly cracked pepper, to taste
- Garlic powder, to taste
- Teriyaki sauce
How to Make Teriyaki Glazed Chicken Leg Quarters
Preheat the oven to 400 degrees.
Heat the olive oil in an OVENPROOF large skillet or cast iron skillet over medium-high heat.
Season both sides of the chicken leg quarters with sea salt, freshly cracked pepper, and garlic powder, to taste.
Place into the HOT pan and cook until golden brown, about 3-4 minutes.
Flip the chicken over and place it 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 5-10 minutes, or until chicken is cooked through.
Remove from the oven and let the meat rest for 5 minutes before cutting.
Serve with extra teriyaki on the side if desired.
Equipment
- Ovenproof Large Skillet or Large Cast Iron Skillet
Ingredients
- 2 tsp canola oil
- 2 chicken leg quarters
- Sea salt and freshly cracked pepper to taste
- Garlic powder to taste
- Teriyaki sauce
Instructions
- Preheat the oven to 400 degrees.
- Heat the olive oil in an OVENPROOF large skillet or large cast iron pan or skillet over medium-high heat.
- Season both sides of the chicken leg quarters 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 it 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 5-10 minutes, or until chicken is cooked through.
- Remove from the oven and let the meat rest for 5 minutes before cutting.
- Serve with extra teriyaki on the side if desired.
Hi Pam!
Boy, they look yummy. I noticed you used Trader Joe’s brand of Teriyaki. Is that a soy based product? I didn’t notice it in Trader Joe’s.
Thanks for sharing, Pam…
Louise,
Yes, it’s from Trader Joes and it is wonderful!
Thanks Pam…I’ll keep an eye out for it:)
You get bonus points just for using hindquarter instead of leg quarter. Especially the phrase “grabbed these hindquarters”, it sounds like you goosed the chicken 🙂
Great sounding recipe as well, the two stage cooking works for me.
Can I just say that Chris’s comment made me laugh out loud? 🙂 This chicken looks amazing, Pam!
I like teriyaki anything! Great looking dish. And I love Chris’ comment! 🙂
Looks great and a perfect dish for a couple and two kids! 🙂
These look yummy.
I really like pan searing chicken before baking. It adds such great flavor. I don’t buy hindquarters much, but I just might now. Thanks for the recipe, Pam!
I am a fan of teriyaki sauce. This looks fingerlickingly delicious.
it’s so much more fun to call that cut the hindquarter. i giggled just reading it. 🙂
I’m going to try these for sure.
Did you use olive oil or canola oil . The canola makes more sense with the higher temp. These look and sound delicious and I’m just getting ready to make.
Carol,
Canola oil or vegetable oil would work well. Hope you enjoy.
-Pam