Asian-glazed chicken

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5 min


4 to 6 servings

* PLUS Roasting Time: 10 minutes


  • 4 to 6 bone-in chicken pieces , such as breasts, legs or 8 to 12 thighs
  • 1/4 cup teriyaki sauce
  • 1 tbsp sesame oil , preferably dark
  • 1 tbsp chili-garlic sauce , or sambal oelek


  • Preheat oven to 350F (180C). Remove skin from chicken, if you wish. Place chicken bone-side up in a 9×13-inch (3-L) baking dish. Stir teriyaki sauce with oil and chili-garlic sauce in a small bowl. Brush a little over chicken.
  • Roast, uncovered, in centre of 350F (180C) oven for 30 minutes. Then turn chicken and generously brush with sauce. Continue roasting, basting with remaining sauce or pan juices, until chicken is richly browned and feels springy, about 20 minutes more for small thighs or up to 40 minutes for larger pieces. Lift chicken from pan.
  • Skim off and discard fat and spoon over chicken or use as a dipping sauce. Juices are also terrific stirred into rice.

Nutrition (per serving)

  • Calories
  • 245,
  • Protein
  • 30 g,
  • Carbohydrates
  • 2.6 g,
  • Fat
  • 12 g,
  • Fibre
  • 0.2 g,
  • Sodium
  • 568 mg.

Once you’ve tried it, we know you’ll come to treasure this dynamite three-ingredient Oriental sauce – a beautiful contrast to the mild chicken it enhances.

Chatelaine tip

Sambal oelek is a paste made from fresh chilies, vinegar and salt. It is featured in Indonesian cooking much like our North American hot sauces such as Tabasco. However, sambal oelek is much hotter. Look for it in the Oriental section of grocery stores as well as in Chinese markets.