Reviewed: Apr. 30, 2008

Easy to make and very tasty! My 7 year old loved this!

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Leajaco

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Portland, Oregon, USA

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Reviewed: Apr. 25, 2008

I made a few changes to this recipe. I did not have time to marinate and only had leg & thighs on hand. I seasoned my meat with ground ginger, garlic powder & black pepper. Then I browned the meat in a little oil. I placed the chicken in my roaster at 375 and cooked it in the marinade for 1 1/2 hrs while basting several times. I doubled the sauce but I did not double the soy sauce or sugar but added more water to it. I feared it would be too salty, even using reduced sodium soy sauce. It was not, but a little too sweet. I used brown sugar & the color was great. My family would love for me to make this again minus a little sugar.

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CJ

Cooking Level: Expert

Home Town: La Marque, Texas, USA

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Reviewed: Apr. 22, 2008

sooooo yummy!

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Apr. 21, 2008

I use this as a marinade/baste for chicken wings cooked on the grill. I do not add the ginger though. Very good to be so simple.

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DARENDA

Cooking Level: Intermediate

Living In: Pocahontas, Arkansas, USA

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Reviewed: Apr. 8, 2008

My family LOVED this recipie. I tried it on salmon it was amazing and simple!

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Cathy

Home Town: Chilliwack, British Columbia, Canada

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Reviewed: Mar. 29, 2008

My husband and I really enjoyed this recipe. I used pieces of cut up chicken, legs, thighs and 1 breast, instead of a whole chicken cut in half. Marinated the pieces in a plastic bag. Baked the chicken uncovered and basted as directed. However, since I used cut up chicken pieces, I was afraid the meat might get too dry, so half way through the cooking, I tented the baking dish, loosely, with foil. Wow! Moist yet the chicken stayed on the bone.

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MO

Cooking Level: Expert

Home Town: Ozark, Alabama, USA

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Reviewed: Mar. 26, 2008

Awesome! This is the best chicken we've had in awhile. They are already asking when we're having it again. Thankyou!!

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lorimoyer

Cooking Level: Intermediate

Home Town: Canton, Ohio, USA

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Reviewed: Mar. 20, 2008

I use 1/2 Cup of brown sugar, 3/4 cup of low sodium soy sauce, 2 TBSP of fresh grated ginger and 2 TBSP lemon juice. I use it as a marinade for boneless, skinless chicken breasts. It's so simple and tasty, and neither too sweet nor salty! Everyone loves it. Goes great with rice and veggies.

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Winnie

Cooking Level: Intermediate

Home Town: Gresham, Oregon, USA

Living In: Bend, Oregon, USA

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Reviewed: Mar. 18, 2008

I also used brown (palm) sugar, cutting back to 1/2 cup, and added 1/4 cup orange juice, 3 cloves garlic and 2 TB fresh ginger. Skewered and barbecued, this is one of my new favorite meals for guests!

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foodalou

Cooking Level: Intermediate

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Reviewed: Mar. 17, 2008

Overall, I think is a great recipe.I really did not make any changes; although, I did not feel the need to use 3 cloves of garlic so I only used 1. The taste was great, and will make this recipe again.

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buddafly princess

Cooking Level: Intermediate

Home Town: Newport News, Virginia, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Mar. 14, 2008

My husband and I loved this recipe. I made extra sauce as suggested, used a combination of brown and white sugar, added a dash of lemon juice and olive oil, marinated in a plastic bag for an hour. I poured the whole thing in a square baking dish to cook in the juices and flipped it over after 20 minutes, and again after 10 minutes, and broiled for a few minutes. I had some white rice from the night before so I decided to fry it with butter and a couple scoops of the sauce. It was AWESOME. We will be having this often.

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Watsdm4

Cooking Level: Beginning

Home Town: Virginia Beach, Virginia, USA

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Reviewed: Mar. 10, 2008

I made this with bottled teriyaki sauce and chicken breasts last week, and it was phenomenal. So tonight I thought I'd give the actual recipe a try. The chicken is tender, but it's like I'm licking a salt lick. Maybe it would be better with reduced sodium soy sauce, but even then the soy flavour overwhelms everything else and this tastes nothing like teriyaki. Not for me.

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KanadiaKatie

Cooking Level: Intermediate

Home Town: Brantford, Ontario, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Mar. 8, 2008

This is a great marinade recipe. I love the fact that there is no MSG in this recipe. Make it even better by using low-sodium Soy sauce! John 3:16

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the_crazy_cooker

Home Town: Saint Joseph, Missouri, USA

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Reviewed: Mar. 3, 2008

I used this recipe with a few minor changes and saved my family from a boring meal. Great recipe for a busy family that loves chicken.

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JR Barr

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Reviewed: Feb. 6, 2008

so good. I used it over salmon, used fresh ginger and a tiny bit of honey to balance the saltyness and it was delicious. I took other's suggestions about making extra so there would be sauce to pour over the rice and veggies. Yum!

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SMEGS1018

Cooking Level: Intermediate

Home Town: Succasunna, New Jersey, USA

Living In: Hackettstown, New Jersey, USA

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Reviewed: Jan. 29, 2008

This recipes ended up being a bit too salty for me. However the rest of the family loved it! I think I would cut down on the soy sauce a bit and probably change the sugar to be brown sugar like the other people suggested next time.

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Naomi Winter

Cooking Level: Intermediate

Living In: Kamloops, British Columbia, Canada

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Reviewed: Jan. 27, 2008

Great recipe. I changed the sugar ratio though. I love brown sugar, so I used 1/4 cup granulated sugar, and 1/2cup brown sugar. Worked great, but that's just another option!

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James15

Cooking Level: Intermediate

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Reviewed: Jan. 23, 2008

Not too bad. My family ate it and didn't complain. I used breasts instead of thighs and topped each breast with a pineapple ring and a cherry. I will probably make it again.

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chicklet

Cooking Level: Expert

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Reviewed: Jan. 14, 2008

Wow that was good. I used brown sugar and thickened the pan drippings with corn starch. I love teriyaki sauce and this was spot on. No more bottled junk for me.

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cherry

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Reviewed: Jan. 4, 2008

I followed the ingredient list exactly, but used boneless, skinless breasts. I marinated all day. This was really tasty. I served with broccoli and white rice and used the leftover marinade as a sauce on the rice. The leftovers were even better! Thanks!

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