This is a good recipe, but not quite worthy of 5 stars. I made it exactly as indicated, (I'm not a big fan of reviewing recipes which one has substantially altered.)Next time I make the recipe, I will make 3 changes, which I am certain will raise it to 'OMG I want the best teriyaki ever right now!' status. First, the sauce, though almost perfection, doesn't need as much powdered ginger. I'd use 1/4 tsp. Second, I'd double the amount of sauce, because it's so darn good people are going to want it for passing with the rice. Third, a 425 degree oven for 1 hour is way too long and way to high for boneless, skinless chicken thighs. Next time, I'll brine bone-in, skin-on pieces, place them on a wire rack and bake for 45 minutes at 400. I know I'm sounding super-critical, but I actually loved this recipe! Just needs a few small tweaks...
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This is a good recipe, but not quite worthy of 5 stars. I made it exactly as indicated, (I'm...