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A Southwest Summer: Sweet Teriyaki Glazed Chicken

Remove the elongated bone from the chicken legs.
Remove the elongated bone from the chicken legs.
Chef Larry Edwards/Casa de Cuisine

One of the things which surprises people when they see our menu at Casa de Cuisine is the fact it is very heavily influenced by Asian cooking. The question usually arises, "I thought you were American Southwest food?" We are! We are authentic American Southwest food and thus a heavy influence of Asia in some of our dishes. The great American Southwest is Mexican by nature, however, when the Southwest was being settled as part of the United States, there was an influx of Asian's who helped with the railroads, ranches, etc. So when we refer to American Southwest cuisine, it means a fusion of Mexican (never to be confused with Spanish food) and Asian cuisines. Really, it is the best of two great flavors!

Sweet Teriyaki Glazed Chicken is a perfect example of American Southwest cuisine. It is a dish prepared in an American Southwest style, yet its flavor is greatly influenced by Asian cuisine. You will notice that the chicken is marinated in green tea. You might think this is part of the Asian flavor. In actuality, marinating in tea has been a staple in Southwest cooking for a century or so. Some of the enzymes in the tea help to naturally tenderize the chicken.

This particular dish does have three cooking periods, but don't let that bother you as they run right into each other. This chicken will first be braised, then roasted and then finished up under the broiler to give it a rich color and a delicately crunchy skin. This is a very simple dish to make at home and a perfect dinner served over some Jasmine rice.

Ingredients needed to make Sweet Teriyaki Glazed Chicken (serves 2):

  • 4 chicken legs, elongated bone removed (see picture in slideshow)
  • 1/2 cup brewed green tea
  • 1 Tbs. grated ginger
  • 4 cloves garlic, minced
  • 2 scallions (green onions), minced
  • 2 Tbs, oyster sauce
  • 1 Tbs. toasted sesame oil
  • 1 Tbs. hoisin sauce
  • 1/4 cup soy sauce
  • 2 Tbs, teriyaki glaze
  • 1 Tbs. honey


  1. Place the chicken legs into a non-aluminum bowl.
  2. In a small bowl, whisk the green tea, ginger, garlic, scallions, oyster sauce and sesame oil. Pour over the chicken and let marinate at room temperature 30 minutes.
  3. Pre-heat your oven to 350 degrees.
  4. Remove the chicken from the marinade and place into a saute pan. Spoon the marinade over the chicken.
  5. Place a lid on the saute pan and place into the oven and braise 40 minutes.
  6. In a small bowl, whisk the hoisin sauce, soy sauce, teriyaki glaze and honey.
  7. Remove the lid from the saute pan and pour the sweet teriyaki glaze over the chicken. Place back into the oven, without the lid, and roast the chicken 10 minutes.
  8. Turn on the broiler.
  9. Place the chicken under the broiler and broil until the chicken begins to caramelize (slightly char).
  10. Remove from the broiler, place on a bed of rice and serve.

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."

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