Reviewed: Oct. 7, 2009

awesome and so easy I baked it at 350 for about i hour without the skin on and then threw it on the grill to caramelize it is better than my favorite Chicken Teriyaki restaurant serve with sticky rice so stinkin good

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Julia

Cooking Level: Intermediate

Home Town: Sedro Woolley, Washington, USA

Living In: Mount Vernon, Washington, USA

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Reviewed: Oct. 7, 2009

I thought it was a good recipe but VERY salty. i would use half the amount of soy sauce next time and maybe a little more water. the soy sauce dominated the garlic and ginger. could be a great recipe with a little tweaking.

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MARIACOZ

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Reviewed: Oct. 6, 2009

Wow, this was great! I used boneless skinless breasts rather than thighs. Made the recipe's amount of sauce for 6 pieces. I followed one reviewer's advice to just dump the sauce on and bake, and next time I'll baste it, as the juices thinned the sauce out. I ended up broiling these for about 8 minutes, turning halfway thru, to thicken the sauce. Served with rice and steamed veggies. Will definitely make this one again.

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rosyshell

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Reviewed: Oct. 6, 2009

LOVE, LOVE, LOVE THIS RECIPE!! I've made about 5 times now. The only thing I do different is use red wine vinegar instead of cider. I made the swap one day when i didn't have any cider vningar on hand and it turned out fantastic. It's great as is, but if you want to switch it up a little bit, try adding the red wine instead. :)

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Christina

Cooking Level: Intermediate

Living In: Goldsboro, North Carolina, USA

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Reviewed: Oct. 4, 2009

Excellent! I followed the recipe exactly, only doubled the sauce. This was a huge hit with the whole family.

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Jeanine

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Reviewed: Oct. 3, 2009

Finger-licking good! I made this with boneless pork chops. Cooked 15 minutes each side. Will definitely make it again!

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NikkysNiche

Cooking Level: Expert

Home Town: Tallahassee, Florida, USA

Living In: New Orleans, Louisiana, USA

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Reviewed: Oct. 1, 2009

What an awesome recipe! It was so easy and had WONDERFUL flavor! I made some little changes to mine. I cut the chicken in long strips, melted a little butter in the pan, then brushed the strips with browning/seasoning sauce as they browned. I replaced the cider vinegar with balsamic vinegar. I added the remaining chicken juice, butter and browning sauce from the fry pan to the teryaki sauce and let it all thicken together before pouring over chicken to bake. I only baked the chicken for 1/2 hour, since it was somewhat cooked already. The chicken came out moist and delicious and the sauce was perfect! We ate it over brown rice served with broccoli. My husband kept raving about it! I can't wait to have this again!

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honeybeec

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Reviewed: Sep. 30, 2009

This was so good! I used two chicken breasts. Same amount on all other ingredients just added more garlic. When the chicken was done I added the leftover sauce to some stir fry veggies. D'Lish

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Cupcakes D'Lish

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Reviewed: Sep. 29, 2009

Love it! My daughter is allergic to milk and eggs. This is a perfect receipe! I usually bake the chicken by itself a little bit in the beginning, so the skin does not burn when I put the sauce (sugar burns fast). Thanks for the receipe!

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caroguard@hotmail.com

Cooking Level: Intermediate

Home Town: West Chester, Pennsylvania, USA

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Reviewed: Sep. 28, 2009

Quite tasty! I loved how easily it came together. I used ~3/4 the sugar and only had pomegranate-infused red wine vinegar on hand. It turned out great and we made it twice in one week. I doubled the sauce, so I didn't need to turn them, as they were well-covered already. Served over rice. Thanks Marian!

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Katy

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Reviewed: Sep. 25, 2009

great great recipe!

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juliana79

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Reviewed: Sep. 25, 2009

This sauce was amazing. I used it a little differently then explained in the recipe. I cut up boneless, skinless chicken breasts into bite sized pieces and cooked them in Pam on the stovetop. While the chicken was cooking I made the sauce just as described. Once the chicken was done cooking I poured the sauce over the chicken and let it simmer for about 5 minutes. I served it over white rice. It smelled so good and my boyfriend LOVED it! He said it tasted just like something you would order at a restaurant. I will definately be making this again!

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aheavel

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Reviewed: Sep. 24, 2009

I made this tonight for our dinner. I made the sauce and then just glazed the whole chicken in the oven every 10 min. It came out looking beautiful. My teenagers and husband all loved it. My husband especially liked how thick the sauce was coating the chicken. We did drizzle the rest of the sauce over the potatoes. I did double the sauce recipe.

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AnnieRose

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Reviewed: Sep. 24, 2009

I took other reviewers' suggestions and substituted brown sugar for white sugar, and doubled the sauce. I made thighs, because my husband and I love dark meat. I just dumped all the sauce over the meat, and cooked it covered for 30 minutes, then flipped the pieces over and cooked it uncooked for another 20ish minutes. Served it over rice. The meat was SO TENDER! YUMMM! My husband thought the flavor was a bit odd, and I'm not sure if it was the ginger or cider vinegar or brown sugar, but I loved it! I also just used some of the leftover sauce: I pan-fried some onions, mushrooms, and yellow squash (I didn't have any zucchini, or I would have added that, too) and then poured the sauce over it and heated it through. It would have been even better if I had marinated the veggies. Served it over rice. It was a delicious vegetarian meal!

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Sara

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Bryan, Texas, USA

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Reviewed: Sep. 24, 2009

My oh My! I have had this recipe in my recipe box for months and I just got around to trying it for supper last night. It was a BIG hit. My DH loved it! I used chicken breasts and doubled the sauce. Cooked in a 425 degree oven covered for 20 mins and uncovered for last 20 mins. So easy and makes a delicious meal. Will definitely make again. Thanks for the recipe......

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Cora

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Reviewed: Sep. 24, 2009

I altered the recipe and doubled it. when doubled I put 1/2c soya sauce and 1/2 cup teriaki sauce, sugar I put half brown sugar and half white sugar did not have cider vinegar so used regular vinegar and jsut put ginger as I was out of garlic. Thickened the same way and baked skinless/boneless chicken thighs at 400 for 1 hr and it was fabulous. Everyone was looking for more, definetly make it again

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ROB_LAURIE

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Reviewed: Sep. 22, 2009

I made this for myself last night (altered it down to 1 serving) with brown rice, and it was delicious and tender. The only downside was that it has just about wrecked my baking dish. I guess I just wasn't thinking and should have used a glass dish. Here comes the scouring!

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Oliver

Cooking Level: Intermediate

Home Town: Penzance, Cornwall, England, U.K.

Living In: London, Greater London, England, U.K.

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Reviewed: Sep. 20, 2009

I made this and it was very tasty. I read other reviews and did use low-sodium soy sauce. To accompany this, I made a mix of pineapple, sugar snap peas, water chestnuts, red bell pepper, and orange bell pepper. After I cooked those, I drizzled a little bit of that teriyaki sauce from the chicken on the vegetables. That mix of vegetables went very well together with the teriyaki chicken thighs.

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Gwen on the West Coast

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Reviewed: Sep. 20, 2009

My son and husband loved it! I made it without the ginger (didn't have any)and it was still great. The next day it tasted even better. My son ate it for breakfast!:-D I'm definately adding it to my family favorites.

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Norma O.

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Reviewed: Sep. 19, 2009

I gather others' review, marinated my bone-in, skin-on chicken pieces overnight and lined pan with foil before baking. I reduced amount of sugar, soy sauce and cider vinegar (roughly by 1 tbsp each) to suit personal taste, and increased the lack amount with water instead. Meanwhile, I doubled the amount of ginger and garlic (to make it spicier) and baked at 425 degree for 1 hour (1/2 hour covered and remaining ½ hour uncovered). Chicken DID NOT stick to foil like others and they taste GOOD… very much oriental-style…tender, juicy and yummy! Thank you for this quick and easy recipe.

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