Whole Roast Teriyaki Chicken

Whole roast teriyaki chicken w charred greens, sesame & ginger

Serves 4


4 tbsp each soy, sake, mirin

2 tbsp caster sugar

1 butterflied chicken

2 tsp flake salt

2 tbsp sesame oil

2 brown onions, peeled, cut into thick wedges

2 bunch broccolini

1 tbsp olive oil

1 tbsp rice vinegar

1 tbsp ginger, grated

1 tbsp soy sauce

1 lemon

Steamed rice to serve, if desired


Combine the soy, sake, mirin and sugar in a small pot and reduce by half then cool. 

Place the chicken into a large dish and pour over half the sauce (the rest if for basting while cooking later) along with the salt and 1 tbsp of sesame oil and rub into the chicken all over. Allow to marinate for at least 30 minutes or overnight if desired.

Preheat an oven to 190C.

Place the onions in the bottom of a baking dish and top with the chicken and pour over any marinade.

Roast for 40 minutes, using a pastry brush to baste the chicken with the reserved marinade throughout the cooking ever 10 minutes. Once the chicken is ready, allow it to rest for 5 minutes before cutting into smaller pieces.

While the chicken is resting, preheat a grill pan or large frying pan over a high heat. Toss the broccolini with the olive oil and lightly season then grill until charred nicely, about 3 minutes.

Dress the cooked broccolini with the rice vinegar, soy, ginger and remaining 1 tbsp sesame oil and place onto a serving plate.

Cut the chicken into joints (smaller pieces) with all the onions and cooking juices poured over.  Serve with the broccolini, lemon to squeeze and steamed rice if desired.

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