I prefer to make this Teriyaki with only Chicken Thighs; you can certainly use a mix of thighs and drumsticks. The secret to the Cooking Sauce is orange juice.
I mix up plenty of Marinade/ Cooking Sauce. I start out cooking at a very high temperature; then reduce the heat and continue baking for long and slow cooking process.
The Chicken turns out unbelievably fall-off-the-bone tender and candy-coated! The Cooking Sauce can be strained and served with the Chicken.
I like to make a big batch — It keeps well (refrigerated); and is great for picnics.
Ingredients / Prep:
16 – 20 Chicken Thighs
1-1/2 cup Orange Juice
1 cup Sake (Rice Wine)
3/4 or 1 cup Soy Sauce
1/3 cup Honey
1/4 cup Lemon Juice
Fresh Garlic/Ginger — Sliced or Minced (optional)
Procedure / Assembly:
If necessary, trim excess skin and fat from Thighs. Depending of number of Thighs, arrange in one (or two) large, non-reactive baking dishes, skin side UP — Set aside while preparing marinade.
For marinade, mix all ingredients; pour over Thighs. Marinate, if desired, for a few hours in refrigerator.
When ready to bake, place in oven preheated to 425 — Bake 20 – 30 minutes.
Reduce oven to 325. Remove chicken from oven; turn all Thighs over (carefully) so skin side DOWN — Cover with foil. Reduce oven to 325. Return Thighs to oven — Bake at least 1 hour (or a bit more).
Again, remove from oven — Turn all Thighs over so skin side UP. Return Thighs to oven, UNcovered — Bake another 15 – 20 minutes till Thighs are carmelized and “candy coated” with sauce.
Remove from oven; remove Thighs from baking pan. Pour Cooking Sauce into extra bowl to reserve.
Note — For serving, strain and remove layer of fat from Sauce. If desired, add minced and sauteed Ginger and/or Sesame Seed. Serve with Rice, and Sauce on the side.