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Baked Teriyaki Chicken
SUBMITTED BY:
Marian Collins
PHOTO BY:
TOTOJANG
"A much requested chicken recipe! Easy to double for a large group. Delicious!"
RECIPE RATING:
Read Reviews
(1,221)
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PREP TIME
30 Min
COOK TIME
1 Hr
READY IN
1 Hr 30 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs
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DIRECTIONS
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
Preheat oven to 425 degrees F (220 degrees C).
Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
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REVIEWS
Reviewed on Oct. 21, 2003 by FLOPPIEDOG7
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FLOPPIEDOG7
Oct. 21, 2003
Delicious! I substituted 4 boneless skinless chicken breasts and dumped all the sauce on top prior to cooking. I also used an 8x8 baking dish and cooked at 400 degrees for 35 mins. It turned out GREAT!
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41 users found this review helpful
Delicious! I substituted 4 boneless skinless chicken breasts and dumped all the sauce on top...
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Reviewed on Jul. 18, 2003 by MIRANDA
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MIRANDA
Jul. 18, 2003
Absolutely wonderful! The recipe didn't mention it, but I decided to cover the pan with foil to help keep the chicken tender. And I used lite soy sauce too. I think I may decided to line the pan with foil too the next time I make it--otherwise, you have a sticky, black mess. Delicious flavor, and the chicken was so tender. Will definitely make again.
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39 users found this review helpful
Absolutely wonderful! The recipe didn't mention it, but I decided to cover the pan with foil...
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Reviewed on Jan. 6, 2007 by
Valerie's Kitchen
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Valerie's Kitchen
Jan. 6, 2007
This is a really good one!!! Definitely double the sauce. Here is what I did differently. Used lite soy sauce to cut the salt, increased the garlic, used 1 tsp. minced fresh ginger. A lot of reviewers said to half the amount of sugar but I tasted it and felt I needed to add more but not the whole amount. Since I doubled the sauce, I used 1/2 c. brown sugar and 1/4 c. white sugar. I lined my pan with heavy duty foil then poured most of the thickened sauce over bone-in thighs (skin removed) and some boneless breasts but reserved a little. Cooked, covered with foil for 30 minutes, removed foil, poured remainder of sauce over and bake another 20-30 minutes. Wow. Really good! Update: I made this again using slices of tri tip and it was great. Fantastic with salmon. I had a large fillet and basically baked it the same way but reduced the oven temp. to 375 and baked for a little less time till fish was flakey.
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36 users found this review helpful
This is a really good one!!! Definitely double the sauce. Here is what I did differently. ...
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Reviewed on May 3, 2004 by
Dyann
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Dyann
May 3, 2004
What a great homemade teriyaki sauce! It has a much richer taste, than many bottled. The only thing I changed was I used a "low-sodium" soy. To make a meal, I added fresh snow peas, sliced water chestnuts, squares of yellow onion and green pepper, and fresh pineapple chunks. We put over white rice. It was as good as a very good oriental restaurant's! We did not like the chicken thigh dark-meat with the bone in much though, so next time I will make with chicken breast,BONELESS,SKINLESS thigh meat, shrimp, or pork. Thank you Marian, this sauce is a keeper!
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25 users found this review helpful
What a great homemade teriyaki sauce! It has a much richer taste, than many bottled. The only...
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Reviewed on Jan. 29, 2004 by AMYLEIGH
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AMYLEIGH
Jan. 29, 2004
Excellent. After reading several reviews, I did make the following changes: Doubled the sauce. In the doubled recipe, I doubled the garlic (fresh pressed), reduced sugar by half and used packed brown sugar instead of white sugar, used lite soy sauce (I always use lite, regular is TOO salty), rounded the tablespoons of cornstarch, used fresh ground pepper (five pepper blend), and I had boneless, skinless thighs. I baked at 375 degrees, 25 mins covered with foil, then 15 mins uncovered (total 40 mins). I did not baste, but just covered the thighs with the sauce. Would've used fresh ground ginger if I'd had it. Cleanup was a breeze as long as I soaked pans right away, it washed right out. With these changes it was scrumptious and got rave reviews from my family. Great with thighs, would also try breasts or other cuts. Definitely a keeper! Thanks Marian!
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21 users found this review helpful
Excellent. After reading several reviews, I did make the following changes: Doubled the sauce....
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Reviewed on Dec. 13, 2003 by Rebslo
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Rebslo
Dec. 13, 2003
Very good! I used 6 breast pieces with good results. I baked them at 400 degrees for the first 15 min and then reduced the heat to 375.
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20 users found this review helpful
Very good! I used 6 breast pieces with good results. I baked them at 400 degrees for the...
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Reviewed on Oct. 10, 2003 by TRINAJOY
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TRINAJOY
Oct. 10, 2003
Fantastic!!! This has become a favorite in my house. The only changes I make is using boneless skinless chicken breasts and I do cut the soy sauce down a bit and I substitute some of the white sugar for brown sugar to cut down on the saltiness because my husband thought it was a bit too salty. Also,do cut the temp down on this. I go 375 for the first 15 minutes or so and then down to 350 for another 20-25 minutes. Continually baste to get that yummy glaze. Terrific recipe!!! Definately 5*'s!!!
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20 users found this review helpful
Fantastic!!! This has become a favorite in my house. The only changes I make is using boneless...
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Reviewed on Jun. 22, 2003 by JOHNCHEF
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JOHNCHEF
Jun. 22, 2003
This recipe is totally awesome. You owe it to yourself to try it. I took the advice of other reviewers and I cooked the chicken at 375 degrees. The teriyaki sauce is best I have ever had. I doubled up on the sauce for basting purposes. I used chicken breasts and cut them in strips and served on top of brown rice which was cooked in chicken broth,cooked onions,and a dash of soy sauce. Thanks MARIAN
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19 users found this review helpful
This recipe is totally awesome. You owe it to yourself to try it. I took the advice of other...
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Reviewed on Jun. 22, 2003 by COOKIN MAMA
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COOKIN MAMA
Jun. 22, 2003
Loved the sauce, although I do plan to reduce the amount of sugar next time. Poured the sauce over chicken breasts which had been pounded to about 1/2-inch thickness. Baked at 375 for 30 minutes, turning the chicken pieces over halfway through. Everyone raved about it, even my 2-year-old: yummy, yummy!
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18 users found this review helpful
Loved the sauce, although I do plan to reduce the amount of sugar next time. Poured the sauce...
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Reviewed on Jun. 22, 2003 by CSANDST1
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CSANDST1
Jun. 22, 2003
This was ok but not great. I used boneless, skinless breasts and baked for 30 min. basting and turning every 10 min. My husband liked it. I thought it was too salty even though I used low-sodium soy sauce.
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18 users found this review helpful
This was ok but not great. I used boneless, skinless breasts and baked for 30 min. basting...
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