Best Soy-Glazed Chicken Leg Quarters [Japanese Christmas Edition]

In this video, I'll show you how to make the ultimate Japanese Christmas Roast Chicken - a showstopping festive dish with crispy skin and a mouthwatering yuzu-soy glaze.

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% Daily Values based on a 2,000 calorie diet

Step 1

Pat chicken legs dry and cut along both sides of the bone without cutting through. Open up the meat, separate at the joint, and pierce with a fork to tenderize.

Step 2

Mix chicken in a bag with salt, pepper, soy sauce, yuzu juice and zest, sake, and mirin. Massage to distribute marinade evenly. Refrigerate for 30-60 minutes (don't exceed this time).

Step 3

Preheat oven to 200°C (392°F). Place chicken on parchment-lined tray, reserving marinade. Bake on lower shelf for 18 minutes.

Step 4

Heat reserved marinade with sugar in a saucepan over medium-low heat, stirring until thickened (2-3 minutes).

Step 5

Remove chicken, brush with glaze, and return to upper shelf. Bake 1 minute, apply second glaze layer, then bake 1 more minute.