Teriyaki Chicken

Teriyaki Chicken

422
William Anatooskin 10

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

Ingredients

servings 604 cals
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Original recipe yields 6 servings

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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

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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.

Reviews

422
  1. 572 Ratings

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Most helpful

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

I tried this because of all the great reviews, but my family just thought it was so so. I do not think I would use this recipe again.

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!

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...

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...

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!

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...

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