34 Reviews of Baked Chicken Teriyaki

From: bad kitty 1116

On Feb 6, 2009

This was a delicious recipe. My 6 yr old hates meat and he loved this and the meat was the first thing gone on his plate! I used 1/3 cup reduced sodium soy sauce, 1/4 cup brown sugar and 2 tablespoons white, the orange juice, 3 cloves of grated fresh garlic instead of the powder and white pepper instead of the black. I brought the sauce to a boil in a small saucepan and let it simmer until it thickened. I let it cool and poured it into the bottom of a 13x9 pan. I coated 6 chicken breasts(boneless, skinless) with the sauce, arranged them in a single layer in the pan , covered and refrigerated them for a couple hours. I pulled them out at dinnertime, uncovered them and baked them at 375 for 30 minutes , basting and turning them over occasionally. When they were ready I turned the broiler on high and let them cook a few minutes to thickenen up the glaze, they were wonderful ! These will be in my regular rotation. I served them with fried rice and peas&carrots. Thanks, this was just what I was looking for.

From: loof

On Aug 14, 2007

This was good and very quick and easy to make. I used boneless/skinless breasts and the sauce thickened up nicely and coated the chicken well. I enjoyed it but thought it was a little salty. I will make this again and when I do I will probably use half the amount of soy sauce.

From: LUVMY2BOYS

On Mar 21, 2007

The sauce was delicious! However, I had some problems with the baking!! I scaled this down for 1 chicken breast (used 1/4 amt of the sauce)-and baked as directed, but the sauce thickend up & burned near the end of cooking! I had managed to spoon some sauce over the chicken before it burned, so it was all good-but I wish I'd had more sauce! But next time I'm going to thicken the sauce on the stovetop on med heat, then pour it on the chicken & bake at 375 for about 40 min. 425 seemed a little high. Chicken was moist & tender. Will make again.

From: Impera_Magna

On Feb 11, 2008

Excellent and easy! I cut out the white sugar and used boneless/skinless chicken thighs. I baked it for the 1st 30 mins at 435* but reduced the heat to 375* for the next 20 mins. I think w/ boneless pieces, the cooking time was shorter. Next time, I'll cook at 375* instead. The chicken was perfect for my tastes and I have leftovers to take for lunches this week. I love the teriyaki flavor and this recipe is easy enough to prepare after work. Thanks for sharing this recipe.... it will be made again!!!

From: VickyJ

On Mar 12, 2007

This was soooooooo good! We had this for dinner last night and loved it! I served it with broccoli and Rice with Ginger and Coriander. I used breasts, instead of thighs. Thank you foro the yummy meal!

From: Lauraingalls

On Feb 5, 2009

my family all loved it. i added in some crushed pineapple and it was terrific. I also used all brown sugar instead of white. thanks for the great recipe.

From: angelgirl70

On Nov 18, 2008

I hate to disagree with all the great reviews, but this sauce is entirely too sweet! I made extra sauce on top of the stove, and that had a little better flavor than the sauce cooked with the chicken, but both were too sweet. I ate it mixed in with brown rice, but my hubby refused to eat it at all.

From: Chef LauraB

On Sep 18, 2007

Sauce was great!! Next time I will make extra for rice.

From: memaw #2

On Oct 3, 2007

this was great there used to be a japanese place in our mall we loved their sauce and i think you have found it for me thanks

From: ElizaS

On Jan 11, 2008

We LOVED this recipe! It was so easy and very delicious. Only change I made was chopping up a few cloves of fresh garlic instead of using the garlic powder. This recipe is definitly a keeper! Thank you!!