Reviewed: Nov. 16, 2009

This recipe produces a somewhat sweet flavor, which adds a lot to the flavor of the chicken. I marinated for 4 hours and broiled for about 6 minutes per side. I boiled the marinade for 5 minutes then added a little corn starch and water to thicken and continued heating on low for about 5 additional minutes. I put a little marinade on the chicken before broiling and then a little additional marinade when I turned. I served this and the marinade with Basmati rice and red onions. For the marinade, which I doubled, I used orange juice instead of pineapple juice as I cannot have pineapple juice and I also added a little ginger paste to the recipe. This and a nice tossed salad make a wonderful dinner. Thanks!

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Mac

Cooking Level: Intermediate

Home Town: Akron, Ohio, USA

Living In: Greenville, South Carolina, USA

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Reviewed: Nov. 9, 2009

This was alright. The marinade was extremely tasty but I guess it didn't soak that well with the chicken because the chicken wasn't that flavorful as the marinade. I might try and leave in a lot longer than one day next time.

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annie.le

Cooking Level: Intermediate

Home Town: Garden Grove, California, USA

Living In: Athens, Georgia, USA

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Reviewed: Sep. 3, 2009

This marinade is fantastic! I made it just as the recipe dictates...LOVE IT!! We had company over and they too were asking for the recipe. It's a KEEPER!

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breannetenhave

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Reviewed: Aug. 25, 2009

I was rather disappointed in this recipe bc it did not 'penetrate' the meat as much as I would have liked. I followed it as listed...placing ingredients in a ziplock bag and placing in the fridge for 2 days. What flavor we could detect was great...but once you were past the outside of the meat there was zero flavor. I did use breast meat that had the skin removed and they were large. Would recommend thinner cuts or strips to allow for better penetration of the marinade.

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TurtleLove

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Reviewed: Jul. 28, 2009

I only marinated for about an hour so maybe that played a part on the flavors not coming through the chicken. Overall the whole family enjoyed and will make extra sauce next time for dipping/topping.

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Chef In Training

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Reviewed: Jul. 23, 2009

The soy sauce and pinapple juice gave the chicken a flavorful taste. I couldn't help but feel that there was something missing. The second time I made it I added some sake and miren (sweet cooking wine), but I think that maybe it needed some salt or pepper or something. But I will try the recipe again and see what I can do.

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Tracy

Cooking Level: Intermediate

Home Town: Brick, New Jersey, USA

Living In: Glassboro, New Jersey, USA

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Reviewed: Jul. 13, 2009

Very good, better than in restaurants. Perfect when grilled.

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Zuzana

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Jul. 7, 2009

The flavor was great but when I broiled it, the chicken was not cooked so I had to bake it the rest of the way. I will make this again since it went over so well at my house but next time I will just bake it. I did thicken the sauce with corn starch on the stovetop and yum.

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Ashley

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Reviewed: May 28, 2009

Teriyaki is usually too salty for me, so I only used half the soy sauce the recipe called for, and they turned out delicious. Sweet but still tangy. I also omitted the pineapple juice completely, and the sauce still tasted delectable.

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Meibou06

Cooking Level: Intermediate

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Reviewed: May 26, 2009

I made the recipie as it was written and marinated overnight. Very juicy and delicious - the family enjoyed this very much. Will make again.

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LEANNESTORRIE

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Reviewed: May 20, 2009

Great recipe! I really enjoyed it, Will fix this again!

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Karenop

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Reviewed: May 18, 2009

Great recipe but I did want to post a caution. I see a number of recent reviewers have said they used left-over marinade for a sauce. Be very careful if you do this as marinades used with raw meat need to be boiled for a few minutes (not just brought to a boil) to be safe to eat (because of possible bacteria in raw meat-samonella in the case of chicken.) It is safer to make extra marinade and reserve some to be used as sauce as some reviewers have said they did.

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recipe collector

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Reviewed: May 13, 2009

This was lovely! I cut chicken fillets into bitesize pieces and marinated them for about 24 hours. Then I baked the pieces in the marinade in the oven for about 25 mins and finally gave them a quick 5 min roast on a pan before serving with boiled rice, fruity curry, and pineapple. The taste was delicious as is but next time I think that I will add a bit more garlic.

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Lisa L. Hansen

Cooking Level: Intermediate

Home Town: Køge, Sjælland, Denmark

Living In: Dublin, County Dublin, Ireland

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Reviewed: Apr. 29, 2009

I opted to do a stir fry with this adding in onions, green bell pepper, bamboo shoots and snow peas and served it over Jasmine rice. The marinade was perfect and delicious. Thank you Kate!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Apr. 24, 2009

This was a wonderful recipe!! I pounded out my chicken breasts before marinading them... and left them overnight. Then I cut them up into small strips and stir fried them. Boiled the remaining marinade and added a little cornstach to make a little sauce to put over it. Yummy!

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Peggy

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Apr. 20, 2009

VERY good and so easy! I put some sliced onion in with the marinade and I boil the marinade and spoon over chicken and rice. YUM!

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lauren234

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Reviewed: Apr. 4, 2009

This was good, really good! I made kabobs with this, using pineapple and red pepper for the kabobs. I marinated for about 4 hours and it was perfect. I used fresh garlic, about 3 cloves instead of powder and we were so please with the results. A definite keeper!

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Nicole

Cooking Level: Intermediate

Home Town: Danville, Virginia, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Apr. 3, 2009

Loved this recipe! I also made an extra batch of the Teriyaki and drizzled over chicken. Used the chicken in some wraps and for a topper on salads and it was fantastic!!

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MaggieMayApples

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Reviewed: Mar. 12, 2009

This recipe is perfect. I used to work in a steak house and they served the best Teriyaki chicken i have ever eaten. This is the exact same recipe they used. They used to soak the chicken for 48 hours in the marinade turning it every 2 hours to keep the marinade mixed properly. Thanks for the recipe i have been trying to remember it for a long time.

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tbonestilwell@yahoo.com

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Reviewed: Feb. 18, 2009

Pretty good.

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Adrienne1272

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Teriyaki Marinated Chicken

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