Teriyaki Glazed Chicken Leg Quarters
I wanted to make some teriyaki chicken thighs for dinner but my local grocery was completely out so I grabbed these leg quarters. 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 some 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.
How to Make Teriyaki Glazed Chicken Leg Quarters
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 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 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.
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 OVEN PROOF 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 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.
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