The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: May 28, 2009
This was truly excellent. Very easy - I would agree with KARENKY that lining the baking dish with foil is the way to go to avoid a messy cleanup. I added about a 1/2 cu of chicken broth and let the sauce thicken to almost a barbecue sauce consistency then just poured it on top of the thighs. I turned them once at the 15 minute mark. Absolutely delish. Even my 2 year old loved it.
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Oakland, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: May 27, 2009
Very good. Will definitely make again. I used skinless, boneless thighs, so baked at 400 degrees - 20 min. covered and 20 minutes uncovered. Also, I lined my baking dish with Reynolds non-stick foil...and I'm glad I did. No mess.
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Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: May 27, 2009
My husband and I absolutely loved this recipe!!! Thanks for sharing.
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Home Town: Edmonton, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: May 26, 2009
Perfection and so tender!
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Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: May 25, 2009
This a great recipe. I used as is and added a touch of pineapple. Just wonderful my family loves this dish, Thanks for the recipe.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: May 25, 2009
This was a great basic sauce. I slightly modify it to our family's tastes by dividing the sugar into one part white and one part brown, adding a dash of red pepper flakes, and using low sodium soy sauce. I also double the sauce to ensure there is plenty for basting and pouring over rice/noodles. I cooked 8 skin-on thighs at 425 for 50 minutes, turning and basting as stated, and they turned out beautifully -- tender and moist. I think this recipe would be even better if used on grilled chicken!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: May 21, 2009
This is so very good! I used boneless skinless breasts / low sodium soy sauce and cooked at 400 for about 30 minutes. Served with brown rice and broccoli ( drizzled those with the sauce)
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Cooking Level: Intermediate

Home Town: Germantown, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: May 19, 2009
Really good and so simple...that combination always gets a 5 in my book. My pan juices did get really liquidy as the chicken cooked but I had reserved much of the sauce and was basting every so often so I eventually just moved the chicken to a different pan and continued basting and by that point no more juice was being released from the chicken so the sauce stayed thick and stuck to the chicken. I used low sodium soy sauce, brown sugar instead of white, and fresh ginger. And, I used boneless, skinless thighs and cooked at 400 for about 45 min.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: May 18, 2009
Except for using real ginger, I followed this recipe. It has a nice teriyaki flavor, but I thought the sauce was too runny to really coat the chicken. Because my dinner had to wait after it was cooked, the cooled sauce got thicker and ended up coating my chicken, but if I had served it hot it would have been thin. Definitely line the pan with foil for easy clean up!
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Cooking Level: Expert

Living In: Stoughton, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: May 18, 2009
Very, very good. Now one of my Wife's favorites. Ordinarily, I highly disapprove of folks rating a recipe with a dozen or more of their own alterations. A recipe should stand on its own merit. In this case, I made an exception. With the cider vinegar (brown) and the soy sauce (brown), I felt it just naturally called for brown sugar. Not that it make a huge difference, but it adds a subtle richness that I prefer.
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Cooking Level: Expert

Home Town: El Paso, Texas, USA
Living In: Los Alamos, New Mexico, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: May 18, 2009
I used 4 boneless, skinless chicken breasts, added some chopped peppers, mushrooms and onions to the pan, doubled the sauce, and poured it over. The chicken was tender and delicious. However, I felt that the ginger taste was too strong, and we like a sweeter sauce. Next time we'll add more sugar and less ginger.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: May 16, 2009
This was pretty good. I enjoyed it more the next day for lunch! It made a lot of sauce and went well with rice. The kids liked it too. Thanks for the recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: May 15, 2009
I really enjoyed this Teriyaki chicken recipe. I did make a few changes: I used boneless/skinless chicken breasts and baked them in a foil lined pan + covered them with foil at 400 for 30 minutes. That was perfect - they were juicy and tender. I used about 1/10 cup of brown sugar and 1/10 cup of white sugar, reduced the soy sauce to cut back on the saltiness and I used balsamic vinegar instead of cider vinegar. It was excellent and very flavorful.
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Cooking Level: Intermediate

Home Town: Mahtomedi, Minnesota, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: May 14, 2009
This was good! Nice and tender. I doubled the sauce and it was just enough. A little salty but it's a great basic recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: May 12, 2009
Yum! I made this for dinner last night (used brown sugar instead of white) and we loved it! The chicken was very moist and the sauce was delicious - I might use a little less soy sauce next time, but that's just me (my husband loved it as is.) Thanks so much! This is a keeper!
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Photo by AmyD

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: May 12, 2009
loved it made it just the same but used chicken breast instead came out great and my kiddos loved it .
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Photo by campbellmbca

Cooking Level: Intermediate

Home Town: Beeville, Texas, USA
Living In: Lawton, Oklahoma, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.65 star rating.
Reviewed: May 10, 2009
Is nice but I had to use some of the suggested modifications to make it that way. Experiment with the cooking times and try covering for first part of the cooking to keep meat tender.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: May 6, 2009
This is sooo yummy. I usually do not care for Teriyaki flavored things but this was awesome! I made it exactly as written and wouldn't change a thing.
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Cooking Level: Expert

Home Town: Sundre, Alberta, Canada
Living In: Oslo, Oslo, Norway

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: May 6, 2009
This was a flavorful and easy to prepare recipe. I followed the recipe exactly, I like to do that the first time... and then make changes in the future. I think next time I may use brown sugar.. to add a little more depth to the sauce. The chicken turned out juicy and tender. It did make a big mess. the pan I used had to soak for a few days! Next time I will use foil to line the pan.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: May 5, 2009
This is sooo good.I made exactly as is,and it came out great!Definitly will add to my rotation of meals.
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