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Baked Teriyaki Chicken
This recipe was excellent. I used chicken breasts instead for a healthier version. I doubled the amount of garlic and ginger because my husband and I love a lot of those flavors. I actually just poured all of the marinade over the chicken and baked while turning the chicken over once halfway through instead of brushing every ten minutes. This was delicious. The breasts had a candied coat on the surface and were juicy on the inside. These were in the oven for fifty minutes instead of the full hour.
1 user found this review helpful
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Reviewed On:
Feb. 27, 2009
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