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Teriyaki Chicken

By: William Anatooskin

"A very easy to make chicken and tasty too, with a nice flavor!"

Rate/Review | Read Reviews (366)

18,727 Saves

What to Drink?
	Rose

Servings (Help)

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Original Recipe Yield 6 servings

Ingredients

1 (3 pound) whole chicken, cut in half
3/4 cup granulated sugar
3/4 cup soy sauce
1 tablespoon grated fresh ginger
2 cloves garlic, minced

Directions

Rinse chicken halves, and pat dry with paper towels. Place chicken cut side down in a 9x13 inch baking dish.
In a medium mixing bowl, combine sugar, soy sauce, grated ginger and garlic. Mix well, and pour mixture over chicken. Cover and refrigerate for at least 3 hours.
Preheat oven to 350 degrees F (175 degrees C).
Bake chicken uncovered in the preheated oven for 1 hour, basting frequently. Test for doneness, making sure there is no pink left in the meat. Let cool slightly, then cut into smaller pieces to serve.

Nutritional Information

Amount Per Serving Calories: 604 | Total Fat: 34.2g | Cholesterol: 170mg Powered by ESHA Nutrient Database

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Reviewed on Feb. 3, 2004 by LIZ5

Very good; I made two changes*. I used Brown Sugar instead of white granulated. It adds a...

Reviewed on Sep. 24, 2007 by Alyson

I wish I could give this 10 stars! Better than the bottled stuff! Delish! The only thing I...

Reviewed on Aug. 14, 2005 by Joey R

Very simple marinade, delicious results. I used two chicken breasts and baked for 30 minutes...

Reviewed on Dec. 31, 2003 by MACCO

Another "easy to make, throw in the oven and ignore it till the timer goes off" recipe. My...

Reviewed on Jan. 27, 2006 by Michelle

I used boneless chicken breasts, thinly sliced. I doubled the sauce, used half to marinate...

Reviewed on Feb. 3, 2004 by Lil'MadSavy

This is very wonderful. I have made it several times now and I always add pineapple juice...

Reviewed on Feb. 9, 2004 by MONICAPOTTER

I substituted the whole chicken for five 4-6 oz. chicken breasts and cooked for about 25...

Reviewed on Dec. 31, 2003 by KATERS0404

Delicious!!!! I kept the bird intact and doubled the recipe for the sauce. I marinated it a...

Reviewed on Sep. 17, 2003 by JENNIFER212

Great recipe! I used chicken thighs instead of a whole chicken and it came out well.

Reviewed on Mar. 26, 2006 by Butterfly Flutterby

So simple yet so wonderful! Used boneless, skinless chicken breasts and served over rice....

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