Teriyaki chicken is a glaze with sugar in it. Sugar browns, then burns. Cook the chicken through, and only let the glaze catch at the end. Teriyaki Chicken Drums & Thighs 700-800g is a 700–800g pack of drums and thighs already dressed. It lives in teriyaki chicken and ready to cook meat.
Oven and air fryer
Oven: 190°C for 30 to 35 minutes, turning once, until 75°C by the bone. If the glaze is dark at 25 minutes, foil loosely and finish. Air fryer: 180°C for 22 to 25 minutes, not 200°C, turning once. The lower air-fryer temperature is deliberate; 200°C on teriyaki is how you get bitter black edges and a raw patch by the bone. Rest 5 minutes. A 700–800g pack is two to three people with rice. Plain Chicken Thighs 900g-1.1kg (Frozen) take the same shape of cook without the sugar risk if you would rather sauce them yourself after.
BBQ and pan
BBQ indirect 25 minutes, then 5 minutes nearer the heat to bubble the glaze. Pan: brown 4 minutes, then lid-on 15 to 20 minutes on medium with a splash of water so the glaze becomes a sauce rather than a burn. Shop air fryer chicken thighs if you want unsauced thighs in the same order, and chicken for breast if someone at the table will not eat bone-in.
Rice, leftovers, mistakes
Sesame and spring onion at the end, not more bottled teriyaki unless the pack tastes shy. Leftovers reheat better than most glazed chicken because thigh and drum stay moist; 160°C for 12 minutes, covered. Do not pick the glaze off and then complain it was dry — that glaze is part of the basting. A 700–800g pack plus rice is a midweek dinner, not a party tray; buy two packs or add plain drums if you are feeding five. Probe next to the bone. Colour is a liar on teriyaki.
A 700–800g pack of mixed drums and thighs is a two-person supper with leftovers if you are modest, or three plates with a lot of rice. The glaze will look darker than a plain thigh at the same doneness; trust the probe, not the colour. That is the whole teriyaki lesson.
Lower heat than you think, 75°C, glaze catching last. That is teriyaki drums and thighs, and it is why they get their own collection rather than sitting in a generic BBQ pile.