Teriyaki Chicken Recipe - Allrecipes.com
Teriyaki Chicken Recipe

Teriyaki Chicken

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Rinse chicken halves, and pat dry with paper towels. Place chicken cut side down in a 9x13 inch baking dish.
  2. 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.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 03, 2004

Very good; I made two changes*. I used Brown Sugar instead of white granulated. It adds a darker, deeper flavor and color. Also an addition of something acidic- rice wine vinegar, lemon juice, etc gives a nice contrast to the sugar and helps tenderize the meat. I've used this marinade with a oven-stuffer roaster, boneless breasts & shrimp- it is a recipe that I can count on. Thanks, William

 
Most Helpful Critical Review
Mar 28, 2011

I tried this because of all the great reviews, but my family just thought it was so so. I do not think I would use this recipe again.

 
Sep 24, 2007

I wish I could give this 10 stars! Better than the bottled stuff! Delish! The only thing I changed was I used brown sugar instead of white. I also used it on boneless, skinless chicken breasts. Very very yummy! Thank you so much for sharing!

 
Aug 14, 2005

Very simple marinade, delicious results. I used two chicken breasts and baked for 30 minutes at 350F. Very moist!

 
Dec 31, 2003

Another "easy to make, throw in the oven and ignore it till the timer goes off" recipe. My husband is still raving about it! If you like a little more flavor to your meat, however, I'd suggest making a paste of minced garlic and olive oil and rubbing it on the meat after gently loosening the skin from the bird. Then pour the sauce over the bird and bake it. One of the best easy recipes I've tried.

 
Jan 27, 2006

I used boneless chicken breasts, thinly sliced. I doubled the sauce, used half to marinate the chicken, and sauted the chicken in a skillet. Before serving, I poured the remaining sauce over the chicken and served it over egg noodles. Husband and three kids loved it!

 
Feb 03, 2004

This is very wonderful. I have made it several times now and I always add pineapple juice too..1/2-1 cup. Yumm it never lasts long. I have used whole chicken cut in half or pieces. This is a Keeper.

 
Feb 09, 2004

I substituted the whole chicken for five 4-6 oz. chicken breasts and cooked for about 25 minutes less. The recipe came out great. The chicken almost melts in your mouth!

 

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Nutrition

  • Calories
  • 604 kcal
  • 30%
  • Carbohydrates
  • 27.9 g
  • 9%
  • Cholesterol
  • 170 mg
  • 57%
  • Fat
  • 34.2 g
  • 53%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 44.3 g
  • 89%
  • Sodium
  • 1963 mg
  • 79%

* Percent Daily Values are based on a 2,000 calorie diet.

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