Teriyaki Chicken

Teriyaki Chicken

411 Reviews 20 Pics
William Anatooskin
Recipe by  William Anatooskin

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

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Adjust Servings

Original recipe yields 6 servings



  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.

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Reviews (411)

Rate This Recipe


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 juice, etc gives a nice contrast to the sugar and helps tenderize the meat. I've used this marinade with a oven-stuffer roaster, boneless breasts & shrimp- it is a recipe that I can count on. Thanks, William



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 very yummy! Thank you so much for sharing!

Joey R

Joey R

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

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Amount Per Serving (6 total)

  • Calories
  • 604 cal
  • 30%
  • Fat
  • 34.2 g
  • 53%
  • Carbs
  • 27.9 g
  • 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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Baked Teriyaki Chicken


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Teriyaki Chicken for the Busy Cook