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Japanese Roast Chicken Leg Quarters (Soy-Glazed Christmas Chicken)

Prep Time10 minutes
Cook Time20 minutes
Marinating Time30 minutes
Total Time1 hour
Author Yuto Omura
Servings 2 servings

Ingredients  

  • 2 chicken leg quarters skin-on, bone-in
  • 1 pinch salt and pepper
  • 2 tbsp Japanese soy sauce (koikuchi shoyu)
  • 1 yuzu zest and juice (or orange/Meyer lemon)
  • 1 ½ tbsp sake or dry white wine/dry sherry, can omit if needed
  • 1 tbsp mirin
  • ½ tbsp sugar

Instructions 

  • Pat the surface of 2 chicken leg quarters dry with kitchen paper.
    drying chicken leg quarter with kitchen paper
  • Cut along the bone on both sides, being careful not to cut all the way through, and pull both edges out to open.
    how to cut chicken leg quarter with dotted guide
  • Locate the joint (the bend in the middle) and cut through it so the two bones are separated.
    how to cut chicken leg quarter with dotted guide
  • Pierce the flesh side with a fork to tenderize it and help the marinade penetrate the meat.
    piercing chicken leg quarter with a fork
  • Place the chicken in a sealable back along with 1 pinch salt and pepper, 2 tbsp Japanese soy sauce (koikuchi shoyu), the juice and zest of 1 yuzu, 1 ½ tbsp sake and 1 tbsp mirin. Massage the bag to evenly distribute the ingredients.
    marinating two chicken leg quarters in soy and yuzu marinade in a sealed ziplock bag
  • Marinate in the fridge for 30 minutes to 1 hour. Avoid marinating for longer than this as it can make the flavor too strong.
    marinating two chicken leg quarters in soy and yuzu marinade in a sealed ziplock bag placed in a steel container
  • Preheat the oven to 200 °C (392 °F) and place the chicken leg quarters on an oven tray lined with baking parchment, saving the leftover marinade for the next step. Bake the chicken on the lower shelf for 18 minutes.
    two marinated chicken leg quarters on baking paper on a sheet pan
  • Pour the marinade into a small saucepan and add ½ tbsp sugar. Heat over medium-low while stirring until glossy and slightly thickened (approx 2-3 minutes).
    Japanese Christmas chicken marinade in a small sauce pan on the stove
  • After 18 minutes, take the chicken out of the oven and brush the top with the glaze. Return to the oven on the upper level this time. Bake for one minute, brush with another layer of glaze and bake for another minute.
    Brushing chicken leg quarters with soy sauce yuzu glaze
  • Remove from the oven and wrap the end with foil and decorative paper (optional presentation). Enjoy!
    cooked Japanese Christmas chicken with glossy glaze on a sheet pan

Notes

Set a timer for the marinating window to prevent over-marinating.
Fridge: Store cooked chicken in an airtight container for up to 3 days. Freezer is not recommended.
Meal Prep: You can marinate the chicken up to 1 hour ahead as directed, but for true advance prep, butterfly and pierce the chicken, then refrigerate it covered for up to 24 hours before marinating.
Reheating: For best results, reheat in a 180°C (350°F) oven for 8-10 minutes until warmed through, then brush with a touch of fresh soy sauce or leftover glaze to restore shine.
Serving Ideas: Japanese Potato Salad, Authentic Miso Soup, Salt Boiled Edamame, Hiyayakko (Cold Tofu)