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Crispy Spring Chicken Recipe with Easy Sticky Teriyaki Glaze

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A quick and easy recipe for crispy spring chicken with a sticky, sweet-savory teriyaki glaze that delivers restaurant-quality flavor and juicy meat.

Ingredients

  • Whole spring chicken (about 3-4 lbs / 1.4-1.8 kg)
  • Salt
  • Black pepper, freshly ground
  • Vegetable oil or canola oil (2-3 tbsp)
  • Soy sauce (⅓ cup / 80 ml)
  • Honey (3 tbsp)
  • Rice vinegar (2 tbsp)
  • Fresh ginger (1 tbsp, grated)
  • Garlic (2 cloves, minced)
  • Sesame oil (1 tsp)
  • Optional garnish: Toasted sesame seeds and thinly sliced green onions

Instructions

  1. Pat the whole spring chicken dry with paper towels. Season generously inside and out with salt and freshly ground black pepper. For best results, do this the night before and leave uncovered in the fridge to dry the skin further, or at least 30 minutes at room temperature.
  2. Preheat the oven to 425°F (220°C).
  3. Place a wire rack inside your roasting pan or ovenproof skillet. If you don’t have a rack, scatter thick vegetable slices (onions, carrots) on the pan to lift the chicken off the surface.
  4. Place the chicken breast side up on the rack. Drizzle with 2-3 tablespoons of vegetable oil, rubbing it evenly over the skin.
  5. Roast in the preheated oven for 35-40 minutes until the skin is golden and crispy and the internal temperature reaches 165°F (74°C). Start checking at 35 minutes to avoid overcooking. Tent loosely with foil if the skin browns too quickly.
  6. While the chicken roasts, combine soy sauce, honey, rice vinegar, grated ginger, minced garlic, and sesame oil in a small saucepan. Bring to a simmer over medium heat, stirring occasionally. Reduce heat to low and let it thicken slightly, about 5-7 minutes. Watch closely to avoid burning.
  7. Remove the chicken from the oven. Using a brush or spoon, generously coat the skin with the sticky teriyaki glaze.
  8. Return the chicken to the oven for an additional 5 minutes to set the glaze.
  9. Let the chicken rest on a cutting board, loosely tented with foil, for 10 minutes to allow juices to redistribute.
  10. Carve the chicken and sprinkle with toasted sesame seeds and green onions if desired. Serve warm.

Notes

Pat the chicken skin dry thoroughly and air-dry in the fridge for several hours or overnight for extra crispiness. Use a meat thermometer to ensure the chicken reaches 165°F (74°C) internal temperature. Apply the glaze at the end to keep it sticky and shiny. If glaze thickens too much, add a splash of water to loosen it. Reheat leftovers in the oven or toaster oven to maintain crispiness; avoid microwaving.

Nutrition

Keywords: crispy chicken, spring chicken, teriyaki glaze, easy chicken recipe, sticky chicken, oven roasted chicken, quick dinner, gluten-free option

Find it online: https://avabake.com/crispy-spring-chicken-recipe-with-easy-sticky-teriyaki-glaze/