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Teriyaki Chicken

William Anatooskin

"A very easy to make chicken and tasty too, with a nice flavor!"
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Ingredients

servings 604 cals
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 604 kcal
  • 30%
  • Fat:
  • 34.2 g
  • 53%
  • Carbs:
  • 27.9g
  • 9%
  • Protein:
  • 44.3 g
  • 89%
  • Cholesterol:
  • 170 mg
  • 57%
  • Sodium:
  • 1963 mg
  • 79%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Rinse chicken halves, and pat dry with paper towels. Place chicken cut side down in a 9x13 inch baking dish.
  2. In a medium mixing bowl, combine sugar, soy sauce, grated ginger and garlic. Mix well, and pour mixture over chicken. Cover and refrigerate for at least 3 hours.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Bake chicken uncovered in the preheated oven for 1 hour, basting frequently. Test for doneness, making sure there is no pink left in the meat. Let cool slightly, then cut into smaller pieces to serve.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Reviews

Read all reviews 444
  1. 610 Ratings

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Most helpful positive review

Very good; I made two changes*. I used Brown Sugar instead of white granulated. It adds a darker, deeper flavor and color. Also an addition of something acidic- rice wine vinegar, lemon jui...

Most helpful critical review

This is a very american teriyaki sauce. for something more authentic try mixing equal parts mirin and dark shoya. pour into skillet reduce on high heat until it bubbles and becomes thick

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Very good; I made two changes*. I used Brown Sugar instead of white granulated. It adds a darker, deeper flavor and color. Also an addition of something acidic- rice wine vinegar, lemon jui...

I wish I could give this 10 stars! Better than the bottled stuff! Delish! The only thing I changed was I used brown sugar instead of white. I also used it on boneless, skinless chicken breasts. ...

Very simple marinade, delicious results. I used two chicken breasts and baked for 30 minutes at 350F. Very moist!

I used boneless chicken breasts, thinly sliced. I doubled the sauce, used half to marinate the chicken, and sauted the chicken in a skillet. Before serving, I poured the remaining sauce over t...

Another "easy to make, throw in the oven and ignore it till the timer goes off" recipe. My husband is still raving about it! If you like a little more flavor to your meat, however, I'd sugges...

This is very wonderful. I have made it several times now and I always add pineapple juice too..1/2-1 cup. Yumm it never lasts long. I have used whole chicken cut in half or pieces. This is a K...

I substituted the whole chicken for five 4-6 oz. chicken breasts and cooked for about 25 minutes less. The recipe came out great. The chicken almost melts in your mouth!

So simple yet so wonderful! Used boneless, skinless chicken breasts and served over rice. Tossed in a few small pineapple chunks. Thank you.

Delicious!!!! I kept the bird intact and doubled the recipe for the sauce. I marinated it a plastic bag with half of the sauce. then I cooked chicken on a rotisserie for 45 mins and basted it e...