Teriyaki chicken spare ribs

Teriyaki chicken spare ribs



  • 1kg chicken ‘spare ribs’, drumettes or wingettes
  • ½ cup teriyaki marinade
  • juice of half a lemon
  • 2 tablespoons honey
  • 2 carrots, peeled and grated
  • ¼ cup coriander leaves
  • Steamed rice and extra teriyaki sauce, to serve


Marinade chicken in teriyaki sauce, lemon juice and honey for 30 minutes.

Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Spread chicken over tray in a single layer. Bake for 15 minutes or until cooked through.

Combine carrot and coriander leaves.

Serve chicken spare ribs with rice, carrot and coriander salad and extra teriyaki sauce.



  • I bought chicken ‘spare ribs’ from the local chicken shop. I am not sure if the term is anatomically correct, but let’s just go with it, shall we!
  • Fantastic for kids who are just starting to eat meat on a bone – there is only one small bone to negotiate.
  • Make this recipe gluten-free using tamari sauce instead of the teriyaki.

Serving Suggestions


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