Great recipe but I did want to post a caution. I see a number of recent reviewers have said they used left-over marinade for a sauce. Be very careful if you do this as marinades used with raw meat need to be boiled for a few minutes (not just brought to a boil) to be safe to eat (because of possible bacteria in raw meat-samonella in the case of chicken.) It is safer to make extra marinade and reserve some to be used as sauce as some reviewers have said they did.
I printed out this recipe on 11/6 and I've made this recipe 5 times! I made it while visiting a friend and everyone raved about it. It's easy and delicious. It combines just the right amount of salty and sweet. Note if you don't have pineapple juice on hand I used orange juice and it came out just as good.
Yummy! This was great. I marinated this for 2 days. I grilled the chicken instead of baking. I also made another batch of marinate and boiled it with about 2 tsp of cornstarch and served it as a dipping sauce. The whole family loved it and ate every bite.
Very good! I added minced garlic instead of powdered added some ground ginger and used sesame oil in place of the vegetable. I think that really added to the dish. Also at the end I placed pinapple rings on top of each chicken breast & took the marinade & mixed corn starch on the stove top to make a sauce for the chicken. Ate this with white rice & a salad. So good!!
I made this recipe with chicken tenderloins and baked it in the oven with the sauce for approximately forty minutes at 350 degrees. I marinated it for about seven hours and it turned out very yummy! It's an easy recipe that I will definitely make again.
This teriyaki sauce is delicious!!! I added a little fresh ginger to it and fresh garlic instead of garlic powder. I also cut the chicken into chunks marinated them and then pan grilled them with a little of the sauce. Absolutely wonderful!!
Fantastic! I will be using this marinade for many different dishes in the future. Like a previous person wrote I will never buy Teriyaki sauce again. I boiled the leftover marinade for 5 minutes and used it as a sauce...added a little cornstarch in water to thicken. I also cooked the chicken in a frying pan because I wasn't confident the chicken would cook under the broiler in 5 minutes and I didn't have time to bake it for 30. It was great! The edges carmelized a little from the sugar in the marinade. We ate it with white rice and steamed broccoli. Thanks for the recipe!
I'm just starting to dabble in the world of cooking and I tried this last night. I put in a little more garlic powder stabbed the chicken fillet with a fork marinated it for about 40- 50 minutes and broiled it for 5 min. My husband kissed me on the lips and thanked for me for such a good dinner he enjoyed it so much. It turned out really well. I'm not sure how I'm going to top it. Thanks for the recipe suggestion!
This was really yummy Kate. We used our chicken for salads and instead of vegetable oil, I used sesame. Thanks for sharing.
I was rather disappointed in this recipe bc it did not 'penetrate' the meat as much as I would have liked. I followed it as listed...placing ingredients in a ziplock bag and placing in the fridge for 2 days. What flavor we could detect was great...but once you were past the outside of the meat there was zero flavor. I did use breast meat that had the skin removed and they were large. Would recommend thinner cuts or strips to allow for better penetration of the marinade.
