5-Ingredient Teriyaki Chicken
"So good it falls off the bone! Men CRAVE this chicken recipe! This can also be done in an electric roaster if you're making bulk to feed a crowd."
- Ready In:
- 2hrs 15mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 4 -6 chicken pieces (skinned thighs and legs are best!)
- 1 cup kikoman soy sauce
- 1 1⁄2 - 2 cups dark brown sugar (to taste)
- 4 garlic cloves
- 2 tablespoons freshly grated ginger
directions
- Heat oven to 350°F
- Peel and mince garlic.
- Mix soy sauce, brown sugar, garlic and ginger until sugar has dissolved. Put chicken in 9x13 pan and pour teriyaki sauce over it. Cover tightly with foil and bake for at least one hour or until chicken is cooked through. I bake it for about 2 1/2 hours and the chicken is falling off the bone! I usually double the sauce for extra on rice.
- *This is even better if you marinate the chicken for at least 2 hours in the sauce before cooking - especially before grilling.
- **If cooking in an electric roaster, make sure you have enough sauce to cover chicken. Bake covered at 325°F for about 4 hours.
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Reviews
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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.
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Tweaks
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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 Recipe #98079. Thank you, Froggie Jones, you made me like teriyaki again. :) This was simple and quick, hit the spot just right.
