Oven Roasted Teriyaki Chicken
Chicken pieces are coated with a homemade teriyaki sauce and baked to perfection in the oven. Easy to double for a large group.
Chicken pieces are coated with a homemade teriyaki sauce and baked to perfection in the oven. Easy to double for a large group.
This was good, though extremely salty. I used boneless chicken breasts and made with long grain brown rice. I doubled the sauce to use in the rice and it just came out overbearingly salty. I tried to cut it by adding extra Splenda but I didn't want it to come out too sweet. It was great on the chicken, but not so much on the rice. I also halved the sugar to half Splenda and half brown sugar, and added a quartered onion to the sauce. It was good; I will definitely make again, I'll just make sure to use a lower sodium soy sauce next time.Read More
Really yummy!! I used brown sugar in place of Splenda. I personally think 1 hour is too long in the oven, mine was done in 40mins and it was perfect. My five year old devoured it! and I loved it as well Definately will be making again soon!
This was delicious. I was a little worried, because I didn't have ginger, and only had white vinegar, but it came out beautifully. I cut the thighs into bite-sized pieces and just rolled them around in the sauce pan before popping them in the oven, which cut the cook time by 10 minutes.
This was absolutely wonderful - it was exactly the flavor I was hoping for! I used low-sodium soy sauce and two big cloves of garlic as my only changes to cater to our personal tastes. Soooooo good! Will definitely be made many more times.
This is an excellent recipe! I am originally from Hawaii and have had my share of teriyaki dishes and this one rates up there. I made this last night and it came out wonderful. Only changes I made was I used La Choy regular soy sauce ( I am a salt nut what can i say) and used brown sugar instead of sugar substiute. Other than that, I kept to the recipe. Served with white rice and some egg rolls, yummmm!!!!
Very yummy! Very easy too! My husband and I are on a lower carb diet and the Spenda was a nice touch. I used 1/2 regular Spenda and 1/2 Brown Sugar Splenda. We inhaled our meal. Also...this would be an AWESOME wing sauce!
Wow! I cook a lot and this baked chicken recipe is a keeper for repeats often! I had all the ingredients on hand, used brown sugar instead of Splenda as others suggested, baked for 45 min.at 425 deg. I cut the recipe ingredients in half except for the garlic, only had four chicken pieces. I covered the baking pan with Release* foil so no clean up problem.
All I can say is YUM! This was really good. My picky son made a comment when it was cooking, "hope it taste's better than it smells" cause he could smell the vinegar. He loved it! All he ever says is "its okay" when I ask how the meal was...this time he said it was really good. I made this exactly as the recipe is written, no changes, no substitutions.
Excellent recipe! As it was a 103 degrees today, I elected to grill the thighs vs heating the oven. I was apprehensive as the recipe clearly states to bake the dish but it turned out wonderful and the smokey flavor from the coals only enhanced the dish. Used brown sugar in place of the Splenda (didn't have any) and low sodium soy sauce. Served with basmati rice cooked in chicken broth and an Asian Salad from this site. Family loved it!!!
I had this last week, My new Sunday dinner.
I made this recipe using boneless chicken thighs and substituted brown sugar for the Splenda. Everyone loved it. No leftovers! A big thumbs up.
Replaced the artificial sweetener (yuck!) with sugar and it was the most delicious thing I've made in a long time. I used pre minced garlic, used wine vinegar because it was all I had, and only had some dried ginger. It was fabulous, and I loved that the teriyaki sauce was homemade without all the chemicals that pre made gives!
This is awesome. My husband and six year old son loved it. I didn't have cider vinegar, used white instead, and I don't use artificial sweeteners, used brown sugar in place of Splenda. The first time I used skinless thighs, and it was very good. The second time I used chicken drumsticks (with skin), reduced the soy sauce because even with the low sodium variety I found it salty, and added a bit of maple syrup. The second time was MUCH better! I wonder if I could freeze some chicken with this mixture on it, all ready to cook when I defrost it? Well I'm going to find out!
YUMMY. I substited brown sugar and use d fresh grated ginger and 2 cloves garlic. Instead of brushing on I poured a little on top every 10 min and then rolled chicken in it and then after 3 times I just poured remaining sauce in and let it cook. Sauce came out great and kids put it on their rice. My daughter is the pickiest eater ever and I expected her to pass on this. She took one bite and her eyes popped out and she gave a thumbs up. This recipe is a keeper!
I have tried this recipe twice now. The first time I prepared it as written. The second time I changed it up a bit based on recommendations. Both times I would rate it 5 stars! For the modifications, first, I used pineapple juice and brown sugar instead of vinegar and splenda and made 1.5 times the sauce. I used 4 boneless, skinless chicken breasts and marinaded the chicken in a ziploc bag for 3 hours. Then I baked the chicken at 400 degrees for 45 minutes basting and turning every 10 minutes. Also, I would highly recommend lining the baking pan with aluminum foil otherwise, clean up would be difficult. My extremely pick 4 year old exclaimed, "Mom! This is DELICIOUS!"
This was good, though extremely salty. I used boneless chicken breasts and made with long grain brown rice. I doubled the sauce to use in the rice and it just came out overbearingly salty. I tried to cut it by adding extra Splenda but I didn't want it to come out too sweet. It was great on the chicken, but not so much on the rice. I also halved the sugar to half Splenda and half brown sugar, and added a quartered onion to the sauce. It was good; I will definitely make again, I'll just make sure to use a lower sodium soy sauce next time.
This chicken was so fantastic! I followed the recipe exactly except I bake the chicken for 15 minutes longer because my family likes chicken thighs a little drier. The cold leftover chicken is great made into a chicken salad. This will become a monthly dinner staple.
Wonderful recipe. My husband asks for it every week, and the leftovers are great as well. No need to cook sauce first. Just omit the water and cornstarch, combine the rest of the ingredients, and pour half of the sauce over the chicken. Baste with the remaining sauce during the cooking time.
This was excellent! I used brown sugar in place of the sweetner (only b/c im pregnant and aspartames a no no) and that was the only change. This is super flavorful and definitely a keeper!!!
Excellent recipe. I was worried about cooking the meat for the full hour. It was so flavorful, tender and looked as good as it smelled. 5 stars for sure.
I use this recipe over and over and my family cannot get enough. I use some recommended changes and it is a five star recipe with the following changes. 1/2 C Brown Sugar instead of Splenda, 1/4 C Orange Juice instead of vinegar, add 1/2 tsp crushed red pepper, 2 cloves of garlic. Pour sauce over chicken thighs and let sit for an hour. Bake it in the oven with the sauce on it, uncovered. 400 degrees for 35 minutes. Serve over sticky rice with a spoonful of the sauce and your favorite vegetable. Delicious!
This is great and fast to prepare. I followed the recipe with one exception. I added 1/4 cup of dark rum simply because I like the taste of rum with baked chicken, delicious. I also tried it without the rum, not as tasteful as with the rum. Thanks for sharing.
Wonderful and delicious. I only replaced the sweetener with honey.
This is a family favorite I make almost once a week. It is a real kid-pleaser! I however, prefer to make with 1/2 brown sugar rather than Splenda. I also like to remove the skin before baking. I like to serve with white rice and scoop some of the marinade over the rice. Sometimes I even double the sauce. It's good on pork in the crock pot too.
I used a whole fryer cut into 10 pcs (breast into 4pc) and left the skin on. Replaced Spelda w/brown sugar & vinegar w/ pineapple juice I marinated the chicken (1-2 hrs)in the UNCOOKED sauce. Baked in UNGREASED casserole dish for approx 45 minutes, after 5 minutes I reduced the temperature to 375, basting 2 or 3 times over the cooking process. This was easy & excellent! Next time I will try brining the Chicken 1st and grill on the bbq. Photo to follow. Happy Eats! Notes: If you cook your sauce (no need to) completely cool/chill your sauce b4 marinating your chicken
Yummy!! only thing that I did different was use Stevia in stead of splenda.
This was great & very easy to prepare. Made sauce exactly as written... had BONELESS, skinless thighs... so I wound up reducing the cook time a little... The sauce thickened up a little too much on the stove, but once spread on the chicken, it thinned out. I goofed & didn't baste every 10 min, so I didn't get a nice saucy "crust" that I might have been able to achieve... I will remember to do that next time. But the flavor was awesome....and so tender...thighs were a good choice for that...and de-boned/no skin.... the visible fat was VERY well trimmed. Just 1 piece leftover & most importantly... NO COMPLAINTS from ANYONE!! Thanks for sharing!
One of the best chicken dishes I've made so far. Added a little hot sesame oil for a kick. Used the left over sauce (after doubling) on broccoli with toasted almond slices. A repeat of this recipe in the very near future.
I used pre-bought teriyaki sause to save time. It was awesome! I also used chicken breast instead of chicken thighs. Mine cooked in 30 minutes; not an hour as the recipe suggested.
This recipe is a keeper! I used white sugar instead of SPLENDA and cooked it differently (skin side down, covered for 1/2 hour, flip and cover for 1/2 hour, flip and uncover for 20-30 minutes, basting a few times). It came out so tender and the sauce gave it such a nice flavor. Thanks for sharing!
Great recipe! I made a few changes. I added more garlic and ginger than called for (because I love both) and a teaspoon of toasted sesame oil. I also used brown sugar in place of Splenda. I used boneless, skinless chicken breasts instead of thighs, and baked them for about 40 minutes, brushing on sauce as recommended. I used half of the sauce on the chicken and added the other half to some stir-fried veggies and brown rice, then topped the dish with toasted sesame seeds. Delicious! I will definitely make this sauce again, and will likely use it on other things.
Pretty good overall. I doubled the sauce and had a lot extra to pour over rice and noodles. I set aside the extra sauce for the meal. Made broccoli stir fried in soy sauce as a side.
We just loved this recipe as a starter, but My husband Bob changed it somewhat. He says that the other reviews said something about ending up with a crunchy crust from brushing the sauce over the chicken pieces while they cooked, but he went a step further and (like another review said) doubled the sauce in order to marinate the chicken for a couple of hours before cooking.He poured half the sauce over the pieces in a slightly smaller casarole dish and put it in the 'fridge. He sloshed the thighs around so some got in each. Then while making the sauce, he added some honey and changed the Splenda for brown sugar(again from another suggestion in a review).Then before cooking, he changed the casarole to a bigger one to separate the pieces more and allow for more crunchy crust on each. Then while cooking, He decided that turning the pieces over in their overly abundant juices would defeat the purpose and disolve the crustyness already built up, so he poured out of most of the juices in the casarole after they had cooked for 30 minutes and didn't turn them over. He also didn't use the sauce that the pieces marinated in to avoid cross-contaminating the chicken and only used the remaining half of the sauce for basting. That was probably not too important since it cooks in such a hot oven, but better safe than sorry.It probably cut down on the saltiness also, as we didn't notice it.We used the sauce over rice. FANTASTIC!!
I made this yesterday to bring to a school Christmas/Pot Luck dinner. It was delicious and one of the first dishes to go! I was concerned about the 1 hour cooking time, but it was spot-on. The chicken came out moist and juicy. The marinade/glaze was perfect. I cut the chicken thighs into smaller pieces since it was a buffet dinner, and that seemed to be a perfect portion. If you are looking for a quick and delish dish to bring to a pot luck, this is a great choice (especially if you can score the chicken on-sale like I did!).
Just made this and it came out great! The only change I made was I threw in a big scoop of some sweet marmalade jelly that I had in the fridge. I also couldn't find any ginger so I omitted it, but it still came wonderful. The sauce thickened up quickly and coated the chicken very well.
Splenda is poison-stay with natural
MMMM. This was very flavorful. I omitted the cornstarch and water. Used half white and half brown sugar. The sauce never thickened but it still basted chicken well. I baked at 350 for 50 minutes on foil lined cookie sheet. No mess. Served with Oven Brown Rice from this site and it was awesome. Thanks for sharing!
I used chicken legs instead of thighs (kids like eating them more) and white sugar instead of splenda for no artificial sweetners. I also doubled the sauce and used half of it as a marinade. Very easy preparation for a great taste! Everyone from the eighteen-month-old to the adults loved it!
Super easy and super yummy!!! I used red wine vinegar and brown sugar instead because that's what I had.....I also used boneless/skinless thighs instead of the drumsticks....very moist and tender!My family loved it. Served it with steamed brown rice.
I used only 8 chicken thighs and I think if I had 12 there wouldn't be enough sauce. I let mine marinade over night and it turned out really well, used a fried rice off this site as well. It was requested again in the house.
My boyfriend ate all of this!! It was so good! I didnt have teriyaki so i used VH rib sauce in its place. It was very very good!
I have made this both in the oven and on the stove (our power went out and the stove top was all I had left for finishing the meal). Both turned out great. We use extra garlic and skip the corn starch. It's a wonderful meal. My boyfriend is so very picky and he RAVES over this meal. This one will be in our rotation for years to come. Thanks for sharing!
Very good. I'm glad I used non-stick foil to line the pan, it was nice & sticky when done. I subbed brown sugar for the splenda.
This was great. I made the sauce the night before then marinated chicken and had my husband grill it. I also made a mistake and m is measured the vinegar, it was super easy to fix though. Both kids liked the chicken as well, husband requested that i make again. Only change i made was to use reg brown sugar not splenda. Will make again.
Great recipe, but definitely leave out the Splenda (yuck!) unless its necessary for your diet. I used 1/2 cup of brown sugar in place, added an extra garlic clove and tsp of ginger. Also added about a half tsp of crushed red pepper. Delish.
This was a hit! I did change it a bit though: I used a few squirts of honey b/c I had no ginger, I used brown sugar, I added dried chopped onion. If you are a saucy person like I am, after you have made your sauce leave a little on the side to throw on the chicken after it's done so that you aren't cross contaminating. I also found that the cooking time was a bit too long...I say stick with the 40min as stated above but check chicken with a thermometer to make sure you aren't over cooking. I think next time I may use the sauce as a marinade and then cook as stated! Will be making this one again for sure!!!
I used brown sugar instead of the splenda (don't trust anything artifical). This is the bomb! I used less brown sugar than what it called for with the splenda! So easy and perfect and delicious! Also, I dunked each thigh, and then proceeded to pour the rest of the teriyaki sauce over it and baked it that way. Turned over halfway thru the cooking time. We loved it!
This was great! I did not use Splenda but used brown sugar as a substitute. I made sauce, cooled, then added to a zip lock bag with chicken and left it in the frig for a few hours. Baked for 40 minutes. Make SURE to line your baking dish with heavy duty foil sprayed with oil - makes clean-up a breeze! Will definitely make this again. Leftovers are great for a chicken caesar salad the next day.
This recipe zoomed right to the top of my 10 best foods list. The Hub and I had this along with the Pineapple Fried Rice II recipe on this site. Hit a homerun with this one. The Hub remarked at least 3 times how good it was. I made double the sauce so he could put it over his rice. I prefer mine without the extra sauce This has such a good teriyaki flavor. Can't think that I've ever tasted better in any oriental restaurant. I will be using it on the grilled foods this summer. I did use brown sugar as suggested by other members after discovering I was all out of Splenda. Also knocked 15 minutes off the baking time. I too, covered a baking sheet with aluminum foil and sprayed it with pan release. Worked like a charm. No getting out the chisel and jackhammer, just washed with detergent and water to remove some fat that leaked through. I have to confess I left the chicken and sauce overnight in the pan to set up. This morning I just picked up both ends of the foil and dropped the whole thing in the trash can. Might not work so well for those of you in warm states. I live in Wisconsin. Thank you DeeStLou. it's a great recipe and you can bet I'll be making it often.
I made it with regular sugar and it was great. Next time will try it with brown sugar and see what happens.
This didn't taste very good to me. It had a very harsh, almost bitter taste. My stepkids (ages 6 and 8) didn't like it either. My husband liked it though. I used chicken breasts instead of thighs and brown sugar instead of Splenda. Here's a tip. Save yourself a TON of work and put foil in the pan! I was cleaning and soaking the pan for 2 days afterward. That sauce would not come off!
We really enjoyed this. I used brown sugar in place of the splenda. I cooked mine for 40 minutes and basted it with sauce every 10 and flipped them over half way through cooking. Turned out great. When I first made the sauce I thought it was going to be too salty but once it cooked it was fine. Will make again!
DELICIOUS!! I just topped them with sesame seeds the last 10 minutes . Will make this again
This sauce was amazing. I used brown sugar instead of splenda and it was very good. I wanted to make teriyaki chicken and fried rice so I cubed my chicken and coated with flour and fried them in vegetable oil until browned. I put them in an 8x8 pan and poured this sauce on them and baked them on low until the sauce caramelized and served with fried rice. It was wonderful. My husband was impressed =). Thanks for sharing this recipe.
This was a fantastic homemade teriyaki recipe. I followed as is and it turned out perfect. The only comment I have is that an hour was way too long to bake the chicken. 40 minutes was perfect and the chicken was perfectly moist. Will use this recipe again and again!
This is really good. I really didn't think it would turn out this good. The sauce burns pretty bad in the oven. The pan is going to be really fun to clean! The chicken is seasoned just right. I didn't use splenda, I used brown sugar. I didn't have the cider vinegar so I used white. I also only cooked for 45 minutes. Thanks for a great recipe.
We really enjoyed this chicken dish, and fairly low fat and healthy. However, I did substitute brown sugar (1/3 cup for full recipe) for splenda. I made half a recipe and it was done in about 40-45 minutes. MAKE SURE YOU LINE YOUR PAN WITH FOIL AS THE SAUCE BURNS ON YOUR DISH. 2 days soaking to clean. But sauce was very yummy.
Yummy recipe, but difficult to clean baking pan afterwards. Perhaps that is because I use real sugar rather than splenda.
Awesome! My son (with juice dripping down his chin) said 'Mom, this chicken is FINE'. I accidently used ground cloves instead of ground ginger. I didn't catch my error until the second time I made this dish. Because I got such wonderful praise the first time around, I didn't correct my error.
This is a great recipe. I follow it exactly with one exception, I bake the thighs 10 minutes on each side (total of 20 minutes) this cooks off fat and excess liquid which thins the sauce. I then drain off the excess liquid brush with sauce and finish with 20 minutes on each side. Teriyaki perfection!
Similar to something I have made myself for years. I used wings and boiled them in the sauce for a bit first then put them into the oven to crisp up.
Excellent! A little tangier than I associate with Teriyaki (probably due to the amount of vinegar), but delicious all the same. I used organic chicken drumsticks and thighs and served as 'finger food' Second time around, I made double the amount of liquid and used half as a marinade (without the corn-flour) overnight. The other half I used to baste the meat while cooking. The left-over marinade was then boiled up (with the corn-flour) and used as a dipping sauce. Wish I had taken a picture as it looked great too!
This got an A+ from my husband; definitely a keeper! I did make one change, but it was more of a cooking method change than an ingredient change (although I did use brown sugar instead of Splenda, since I don't buy artificial sugar). I doubled the sauce, used skinless/boneless thighs, and cooked this in the slow-cooker (on high), for about 4 hours. For the last hour or so, I took the cover off so the sauce would thicken more, but that could probably be accomplished by slightly increasing the cornstarch. Served the chicken and sauce over brown rice.
Great recipe - authentic teriyaki flavor from a dead easy technique. I'm not a Splenda fan so used a cup of regular white sugar which worked out fine. Thought the cooking time was a little much so baked mine at 350 for 40 minutes and the chicken was well cooked. Even my incredibly fussy 13 year old loved it. I agree this a bit of a salty recipe but I confess I heart salt. This is a definite addition to my repeat recipes.
This chicken was absolutely delicious. I didn't have any ginger, and it was still amazing. The only thing was that my chicken came out very very dry. I would decrease either the heat or the cook time to get juicier chicken.
I especially like this Teriyaki Chicken dish! The sauce is fantastic, and I made absolutely no changes to the ingredients. I only adjusted the cooking time the second time I made it. I cooked it in a glass dish for 22 minutes per side (while basting every 11 minutes). A full 60 minutes of cooking time (the first time I made this), the chicken was a bit dry. Great job, and thanks so much for this wonderful recipe! - Gary
I made the sauce as written, but halved the chicken. There was enough sauce to spoon over rice. I think the reason it takes an hour to bake is because of opening the oven every ten minutes to baste. I don't have the time for that. The end result was good...flavorful and juicy chicken. We loved it!!
This was really good. I made a double recipe for a large pack of thighs. I cooked at 425 for 10 min turned basted and coocked for 10 more. I poured off excess juice and basted returned to oven turned off and closed for 10 more or so.
This was a big hit with my family. Even my very picky 9yr old loved it. I used brown sugar instead of splenda. Also I made an extra batch of sauce, I ran out with the measurements of the recipe. Tasted great. Will do again.
Great teriyaki recipe. I did add another 1/2 T of cornstarch to the sauce. It was not thick enough to brush on as the recipe said. With the extra 1/2 T of cornstarch it thickened and stayed on the chicken as it cooked. I will make this again
Ill admit that the sauce was delicious, but unfortunately almost none of the sauce ended up on the chicken by the time I took it out of the oven. No, the sauce wasn't watery. Also, the sauce burned while on the wings. Not sure what went wrong there :/. Next time I will change the recipe by putting the sauce on the wings AFTER they've cooked. (Tip: use brown sugar instead of splendor)
I just made this today I used pineapple juice instead of the vinegar I also used splenda blend brown sugar instead of the regular splenda I used chicken legs I made the sauce but omited the cornstarch & used half to marinate the chicken legs. Then I used the other half & added the cornstarch & cooked on the stove to thicken up & used as a baste while I grilled on the bbq...It was really really good.
My husband and I both loved this recipe. I've made it three times now with no alterations, served w brown rice. Thanks for a great recipe
Very good, we ate more than we needed it was so good. Although, Teriyaki is the wrong name for it since there is no teriyaki in it. It came out very sweet and moist, falling off the bone!
Super tasty! Per other reviews I did half Splenda and half brown sugar, but will omit the Splenda completely next time as I didn't care for the aftertaste. Only other thing I'd change is the cooking time as I used boneless skinless thighs and I think they were a little bit overlooked. My family loved it and this will definitely go into the recipe rotation!
It was easy and tasted great! I just added the sauce to the dish and stuck it all in the oven. Basting it worked just fine. May add some green onions to give it a little more oomph next time.
Teriyaki chicken sounded good so I was anxious to try this. I made the recipe as written except that I substituted brown sugar for Splenda. I was afraid the cider vinegar would be too assertive and my fears were confirmed. I think this would be better with no vinegar or half of the vinegar. Also, fresh grated ginger has 10X more flavor than ground ginger...I'll never use the ground ginger again. Teriyaki flavor was pretty good....just needed some extra flavor somewhere. Also, 1 hour was WAY too long. I cooked half of the thighs with skin on and half without skin. Even the pieces cooked with skin on were starting to get too dry. 45 min would be plenty. I think this recipe is a decent starting point but I'm shocked that it has so many 5 star reviews.
Because Splenda changes chemically when it is heated, I refuse to use it. I doubled the recipe using a combination of regular and brown sugar, poured it over the chicken and baked it, turning the chicken a couple of times. Low calorie isn't worth putting poison into your body.
I've made this several times and before I made it the first time, I read some of the suggestions and decided to use pineapple juice and brown sugar. I put it all together and marinated it for a couple hours in the fridge then put everything in a baking dish, turning it over after 30 minutes and baking an additional 30 minutes. I served it over a frozen brown rice/veggie mixture and drizzled some of the juice over it. It's one of our favorite things!!
Yummy! This was a delicious recipe. Sauce didn't take long to make. Will definitely make again. Thanks for posting.
Such an easy recipe, yet tastes like you had to put effort into it. Took others advice and marinated it about sn hour or so before baking - did not bother cooking the sauce. Baked about 45 minutes and turned pieces over halfway through. Chicken was amazingly tender. Definite keeper - hardly any leftovers left. Added a bit of maple syrup - in looking over the recipe now I actually forgot to add the 1/2 cup "sweetener" (was going to use the brown sugar alternative), and it was still good. Will try to remember to use it next time. Also highly recommend lining the cooking pan with foil, otherwise clean-up will be the hardest part of following this recipe.
Had this tonight! Actually had teriyaki sauce so I didn't have to make the one listed. And we only had chicken breast tenderloins so the cook time was decreased drastically, =P The taste was incredible!
This recipe is definitely a keeper! It was a big hit with my dinner guests. I skinned bone in thighs and had to use nutmeg and brown sugar leftover from holiday cooking as substitutions. Otherwise I followed the recipe as indicated. Because of the size of the thighs I cooked them for an hour and turned them at 30 minute intervals.( I think bone in thighs with skin tend to be larger but cost less). Once the thighs reached the required cooking time and were removed from the oven, I let them come to a complete rest before serving. The thighs were moist and tender and the sauce was extremely flavorful,. All ingredients blended perfectly! The chicken was served alongside brown rice and roasted veggies.
So delicious!! Best teriyaki chicken I've ever had. I only make three simple changes - I use brown sugar in place of the Splenda, I use two large cloves of garlic and I bake it for about 45 minutes instead of an hour and it's done to perfection. I serve it with either brown rice or fried rice and either broccoli or green beans. Yum, yum, yum!!
This was so great. I followed some of the other reviews and I used brown sugar and pineapple juice and I cut the cornstarch and water. I let it marinate all day. It was so yummy. I will be making this again soon.
I paired it with a vegetable pasta salad. I am not too fond of sweeteners so I used brown sugar instead. It did make it a bit darker but very delicious nonetheless. Thanks for this recipe, definitely one of my faves.
We used chicken breasts, so it wasn't quite as tasty as thighs would have been, but the sauce was great -- a little salty-- but the whole family enjoyed it!
soo delicious! I added the brown sugar instead of the splenda as others as suggested. I served it with brown rice and poured the chicken juices over the rice. My husband suggested we have this again very soon!
Super easy recipe! To not have to bake it as long, I like to cut breast in half, then cut it in half down the middle along the skinny side. I poured the sauce over all and basted a couple of times. For a yummy light dinner cut up the cooked saucy chicken, put over cooked rice, mix around and add to salad and toss. So good.
This was delicious and so easy to make! I used the recipe for the sauce and it turned out great. Thickened up pretty quick. I did change the baking time, because an hour at that temp seemed to be too much. I baked the thighs for 30 minutes, turning half way through. Could have probably baked them 20-25 minutes though.
Great! Next time I'll try cooking for 45 minutes instead of 60. Also liked the idea of using brown sugar. I had to use regular sugar, no Splenda here. The sauce was AWESOME. I used boneless, skinless breasts.
I really liked the way this turned out. I was afraid of it because it smelled very vinegary, but that dissipated in the baking. I did change the Splenda to 1/4 cup brown sugar (don't like fake sugar) and I didn't cook the sauce ahead of time. I marinated the chicken in the sauce for a couple of hours then baked all together. It was very good.
This is a great recipe. I only had white sugar and regular vinegar on hand but followed everything else to a T. Turned out fantastic!
Super easy and really flavorful. As others suggested, I used brown sugar instead of Splenda, increased my garlic and used a teaspoon of minced fresh ginger instead of the powder. The chicken was baked in 40 minutes.
This was easy. Mine took more like 10 min per side. It should reach internal temperature of 165 degrees.
Sauce turned watery even though I dried the thighs well with a towel so had to take chicken out and empty liquid halfway through. Then it turned out perfect with last half-hour of baking and basting. Any ideas anyone as to watery situation? Very tasty chicken!
Excellent recipe. i followed the recipe with minor substitutions and it was still excellent. My family keeps asking me to make more. Next time I will have to up the amount of chicken.
AWESOME!!! BEWARE: I brushed every 10 mins for the first thirty mins. Then I flipped them and only let them cook for ten more mins. I took the temp of the pieces and they were DONE! If I cooked them for the additional twenty mins on the other side, they would have been overlooked. Beware! The finished chicken was perfect! My hubbie said it was better than restaurant chicken.
This chicken tastes heavenly. Mine reached well over 165 degrees in just 30 minutes of baking.