This was a wonderful teriyaki chicken recipe. I have to admit, I was overwhelmed with all different cooking instructions in the thousands of reviews, and every time I read another one, I forgot what the previous one said; finally, I settled on brown sugar instead of white, basting and baking at 375 for 30 minutes, turning and rebasting at 20 minutes, and baking for about 15 minutes more (45 minutes total baking time). I used boneless breasts, pounded a bit and cut in half. It was simply delicious. When I tasted the sauce before I used it, I thought it was much too salty, but when it baked into the chicken, the flavor was perfect. Every one of my 15 dinner guests (from age 3 to age 65) loved it. A keeper~~thanks so much.
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This was a wonderful teriyaki chicken recipe. I have to admit, I was overwhelmed with all...