Reviewed: Sep. 2, 2009

I've made this several times since coming across this recipe a few months ago. It's one of the only chicken recipes my husband will eat. Didn't change a thing! Love it. Thanks!

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DMOCRAT

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Reviewed: Sep. 2, 2009

I loved this sauce. It's tastier than store bought teriyaki sauce...a definite keeper! Thanks.

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Niki214

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Sep. 1, 2009

The teriyaki sauce was fantastic. I followed the instructions for the sauce almost to the letter except I used 3 to 1 brown sugar rather than all white sugar. I didn't have any thighs so I used chicken breasts instead and they were very moist and juicy (400 for 35 minutes, uncovered). Like a lot of others I just poured the sauce over the top and turned half way through the cooking time. I think next time I'll follow the suggestion of draining the juice half-way through so that it carmelizes a little bit better. Lastly, I added in some sliced onions just because I like them.

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tobytyler11

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Reviewed: Sep. 1, 2009

My husband really liked this. I made it with "restaurant fried rice" from allrecipes. I used boneless skinless chicken breast instead of the thighs, but that was the only thing I changed. Very good. I think personally I would give it 4 stars but my husband gave it 5 and that's what really matters. :) ok. so I also doubled the sauce which is completely unnecessary. I had a ton of sauce left over. And personally, I think they would be better broiled or grilled rather than baked.

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Tina W

Cooking Level: Intermediate

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Reviewed: Aug. 28, 2009

Delicious!

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GVmeals

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Reviewed: Aug. 27, 2009

Very good and easy.

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mac12343

Cooking Level: Intermediate

Home Town: Ceres, California, USA

Living In: Great Falls, Montana, USA

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Reviewed: Aug. 25, 2009

I used boneless/skinless chicken breasts and doubled the sauce. During baking, I covered the pan with foil. Delicious!!! Everyone in the family loved it. Also good for next day lunch poured over rice. It has become a family favorite standby.

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LOBIN

Cooking Level: Intermediate

Home Town: Sulphur Springs, Texas, USA

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Reviewed: Aug. 24, 2009

This recipe was simple and delish. I took another reviewers advice and put aluminum foil on my 8x8 baking dish to make cleanup much easier. I used boneless chicken and just poured all of the sauce on top and turned chicken once while cooking. Served this on top of brown rice with broccoli on the side and ate every bite!

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Diana

Cooking Level: Intermediate

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Reviewed: Aug. 24, 2009

The BEST teriyaki chicken I have ever had! Relatively easy and very, very tasty! I loved it! I like to serve it with rice and drizzle some of the sauce over the rice. Yum!

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S. Dice

Cooking Level: Intermediate

Home Town: Smithton, Missouri, USA

Living In: Pocahontas, Illinois, USA

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Reviewed: Aug. 24, 2009

Very nice sauce. I didn't have Cider vinegar so I used rice wine vinegar and malt vinegar, and I also used brown sugar. It was nice but next time I think I will used a bit more ginger, garlic and I want to add 2 minced green onions. Great thickness to the sauce.

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k8norris

Cooking Level: Expert

Home Town: Orangeville, Ontario, Canada

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Reviewed: Aug. 18, 2009

This was great. I covered my baking dish in foil, it's a must!

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joyfuljoyous

Home Town: Austin, Texas, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Aug. 18, 2009

Tasted good but boy did it burn my pans. They were black from the sugar. Don't know how to fix that??

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Teresa

Cooking Level: Intermediate

Living In: East Liverpool, Ohio, USA

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Reviewed: Aug. 18, 2009

This was a wonderful recipe. However, I would double the marinade.

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lindsay

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Reviewed: Aug. 17, 2009

I love this recipe. I have passed it out to several people in the Pacific northwest that love Teriyaki chicken resturants that are on every corner! This is so good! And the only thing different I did was cook my boneless chicken in the oven until it was half way done and cut it up then poured the sauce over it and it finish baking!! Yummy!!

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Anna H.

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: Puyallup, Washington, USA

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Reviewed: Aug. 17, 2009

I made this last night with chicken thighs... SO GOOD! I know it's not authentic grilled teri"yaki", so, should I call it teri-baked chicken?? Anyways, it was delicious with jasmine rice and some steamed veggies... Will definitely cook again.

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sise

Cooking Level: Intermediate

Home Town: Kerman, California, USA

Living In: San Diego, California, USA

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Reviewed: Aug. 10, 2009

Great recipe. Made 300 pieces for a wedding reception and everyone loved it, thank you!.

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duderuggles

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Reviewed: Aug. 9, 2009

i followed this recipe almost exactly. i used 1/2 brown sugar and 1/2 white sugar instead of all white. it was great! i LOVED the sauce. i made it on chicken for my family, but i'm a vegetarian and plan to try it on shrimp and salmon. thanks!

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blugrassgurrl

Cooking Level: Intermediate

Home Town: Willimantic, Connecticut, USA

Living In: Groton, Connecticut, USA

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Reviewed: Aug. 6, 2009

One of my all time favorite recipes. Everyone in our family loves this recipe. I serve with rice, pineapple, and broccoli.

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Janny Bird

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Reviewed: Aug. 5, 2009

AWESOME. I cut mine into smaller pieces and didnt use all the sauce. Turned out great. Sauce would also be good with salmon.

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AS8807

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Reviewed: Aug. 5, 2009

This was very good. I only gave it three stars because it wasn't as good as I anticipated. Probably because, like others, I thought it was a bit too salty. I didn't have low sodium soy sauce, but next time I will definitely use that. It was great over white rice, and I also added frozen peas to the rice as it was steaming. Turned out yummy.

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