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Loved it! I followed others suggestions - decreased brown sugar and used skinless chicken breast (cut in half). It was great! Will definitely use this one regularly :-)
You were right, my dh kept saying this is so good! I used 2 large chicken breast and cut them in half. The sauce was wonderful! I liked it because there wasn't any oil in the recipe.
I made this for dinner last night & thought it was good. I used bonless/skinless chicken thighs because that is what we like at my house. My dd loved the chicken. We both thouht the sauce was to sweet. Next time I make it, I will cut back on the brown sugar. Thanks for posting.
I''ve been making this for over two years now and my bf and I love it everytime. I add more garlic, a little less sugar and cook it for 2/12 to 3 hours around 330-340 degress uncovered, but flip every 20-30 min or so.
This is an excellent teriyaki; very Asian tasting and we so enjoyed it. MIne was a little salty but that was my fault since I used kosher chicken which is salty to begin with so I should have reduced the soy sauce but even so it was delicious.
Hmm it seems the first time I made this recipe, I forgot to review it. I just finished making this the second time and this was so easy and better imo than store-bought or restaurant teriyaki. It's not too sweet at all, which I think is the problem with some restaurants - their sauce is so sweet it's makes me sick. I used 2 boneless/skinless chicken breasts, made the full amount of sauce using 1 1/2 cups of dark brown sugar, which was perfect. I had to replace fresh ginger with ground ginger, because I just don't keep fresh on hand. This was delicious the second time, as well as the first. And I'm going to save the sauce too for later use. I served this with white rice and Snap Peas and Red Onions. Thank you, Froggie Jones, you made me like teriyaki again. :) This was simple and quick, hit the spot just right.
This is a great marinade! I used a little less sugar and a little less garlic and the hubby grilled it and it was SUPER yummy!!!