Microwave Japanese BBQ Chicken

I used to roast Sanhuang chicken twice in the microwave oven, and the marinade used was mixed according to my personal preference.

This time, the roast chicken was marinated in Japanese Teryaki sauce all night. I have been worried that I won't get the flavor, and I still brush the sauce repeatedly when roasting. After the chicken was roasted, it proved that my worries were unnecessary. The finished roast chicken, whether it is in terms of color or taste, is highly appreciated by my son...

Recipe Recommendations

sanhuang chicken 850 grams
Japanese Teraki sauce 70 grams

sauced
roast
half an hour
ordinary

Steps for Microwave Japanese BBQ Chicken

Clean the Sanhuang chicken and wipe it dry for later use.

Prepare the Japanese Teryaki sauce.

Put the Sanhuang chicken into a large bowl, and use a toothpick to tie some small eyes at the roots of the chicken wings and chicken legs to make it easy to taste.

Pour the Teryaki sauce into a bowl.

Rub the chicken thoroughly with sauce and mix well; marinate overnight.

For the marinated chicken, put the chicken legs into the chicken belly, plate the chicken head, and place it on a baking sheet.

Place the baking sheet in the microwave; roast it on high heat for 3 minutes, then remove it, brush with a layer of sauce and bake for 2 minutes; turn it over, brush with a layer of sauce, and bake it with the same heat for 5 minutes. Make the inside of the whole chicken ripe.

Remove the grilled chicken, pour out the sauce on the baking plate, brush with a layer of sauce, and turn to the microwave baking position to bake for 5 minutes; turn over, brush with sauce, and bake for another 3 minutes.

The roasted whole chicken has a crisp and yellow surface, and the meat is tender and delicious.