The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 12, 2008
All my family could say is when are we having this again. I did read the other reviews and let it marnate for 8 hours.
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Living In: Bowdoin, Maine, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 10, 2008
This recipe was excellent! And it was so incredibly easy to make. I used skinless, boneless chicken breasts instead and marinated them for 4 hours. I baked them for about 40 minutes at 350 degrees. Turned out delicious and will definitely be making this dish again and again in the future!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 2, 2008
this is the best teriyaki chicken i have ever had. I didn't have ginger so i used honey. When i baked it I also added pineapple in the pan. It came out wonderful. I made white rice with it but instead of using two cups of water to biol the rice i used 1/2 cup of the teriyaki sause and 1/2 cup of pineapple juice with 1 cup of water. i was the perfect combonation. Better then going out to eat!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 1, 2008
A great favorite with me and my husband. We increased the ginger by a half and let the chicken marinate over night for best flavor. We also usually make an whole seperate version of the sauce to add to the chicken afterward and to add to rice. Note the chicken cooks to an odd brownish color, but tastes great!! Great with rice and broccoli!
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Photo by KIRSTIN243

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 30, 2008
Very flavorful and tasty! I will try this again for sure.
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Cooking Level: Intermediate

Home Town: Lockport, New York, USA
Living In: Sandusky, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 30, 2008
This was excellent! I used low-sodium soy sauce and boneless, skinless chicken breasts. It turned out very juicy and flavorful. This is a great easy, inexpensive weeknight meal that I will definately make again. Might turn it into sandwiches next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 30, 2008
This has worked its way into my meal rotation. I can't believe how easy it was to prepare. These are ingredients I always have on hand, I used brown sugar instead of white and even more of the fresh ginger and some lemon juice. I cut up chicken breast into chunks before I cooked it and served on jasmine rice.
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Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada
Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 29, 2008
This recipe is great. My husband doesn't care that much for chicken and liked it so well he wanted to take it to work for his lunch the next day. I did have some trouble baking it. After about 45 minutes my glaze started to burn around the chicken in the pan. I am thinking maybe I should have used a smaller one. Then I cooked it the full hour and cut into it and it was RAW!!! I ended up having to take it out of the pan I was cooking it in because the glaze was so burned and putting it in another with a little water in the bottom. I also covered it so the glaze on the chicken wouldn't burn. We ended up having to eat it the next night because my kids were starving, but man it was good.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 28, 2008
This was so easy to make! My husband totally loved it as did I. I marinated overnight, which made making dinner tonight very easy; just stick the chicken in the oven! I used low sodium soy sauce, threw in a load of garlic, and some chopped up basil, which added a nice flavor. I baked at 500F for 25 minutes, which made the skin nice and crispy, and then for 35 minutes at 375. This chicken is SO good. Thanks!
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Photo by kyoooootie

Cooking Level: Expert

Home Town: Fort Lee, New Jersey, USA
Living In: Hamden, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 28, 2008
Very moist chicken with great flavor. Don't be limited by only pairing with asian sides. Compliments well in the fall with brown sugared & baked acorn squash!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 27, 2008
I made this for my husband and parents for a family dinner. It was a hit! I made the recipe as written but I left out the ginger because I didn't have any. I marinated the chicken for 10 hours. I found that it took longer than an hour for the chicken to cook in my oven. I ended up cooking it for 90 minutes with the last 15 minutes on 400, which made it browned it nicely on top. Great and easy recipe. I will be making this again soon.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 26, 2008
Mmmm mmmmm delicious! The only change I made was using brown sugar instead of white as others had suggested. I'll definitely be making this one again, thanks for the recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 26, 2008
Who knew teriyaki chicken could be so good. This was perfect for my family and we have added to the menu.
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Photo by Cooker Lady
Home Town: Cocoa Beach, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 26, 2008
This was a nice change. I think next time I'll try the brown sugar suggestion as well. My family enjoyed it.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 26, 2008
This recipe was so easy to make and the outcome was very delicious my boyfriend loved it. The only change i made was using a low sodium soy sauce.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 25, 2008
I've had enough chicken lately, so I tried this on country style ribs. Thank you, sir. I love teriyaki, and this is "WOW!" delicious. Thanks, again, William.
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Photo by TENNESSEE

Cooking Level: Intermediate

Home Town: Jackson, Tennessee, USA
Living In: Humboldt, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 25, 2008
Following the review of LIZ5 I made a couple of changes. First used brown sugar instead of white, and added some red wine vinegar. The chicken was tender and moist the flavor was great even to the point of be addicted.. As some reviewers said much better than the store bought. Taste like the teriyaki in the Chinese restaurants. Perfect to try it on steak strips on a skewer. Without the changes 5 stars, with the changes 10 stars. Even my DH who keeping saying he does not like Chinese food like it.
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Cooking Level: Expert

Home Town: Dallas, Texas, USA
Living In: Burleson, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 23, 2008
Very good!!! I didn't have any ginger, I added a tsp of red vinegar, and used brown sugar instead of white. I also didn't have time to marinate my chicken breasts, which I only cooked for 35 minutes. The chicken was fabulous! It was so moist and delicious, I will definitely make this again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 23, 2008
This has got to be the best and easiest chicken I have ever made. I was impressed with the flavor and think that it would be a good recipe for young teens to learn to make. Beautiful!
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Cooking Level: Expert

Home Town: Junction City, Oregon, USA
Living In: Dewey, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 23, 2008
I've used this recipe for a long time now. I also use brown sugar and I also add sliced onion to the marinade. If possible, try and marinate over night, you'll be glad you did. Also great for beef teriyaki
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Photo by JANET

Cooking Level: Intermediate

Home Town: Oceanside, California, USA
Living In: Jupiter, Florida, USA

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