A very easy to make chicken and tasty too, with a nice flavor!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Rinse chicken halves, and pat dry with paper towels. Place chicken cut side down in a 9x13 inch baking dish.

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  • In a medium mixing bowl, combine sugar, soy sauce, grated ginger and garlic. Mix well, and pour mixture over chicken. Cover and refrigerate for at least 3 hours.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Bake chicken uncovered in the preheated oven for 1 hour, basting frequently. Test for doneness, making sure there is no pink left in the meat. Let cool slightly, then cut into smaller pieces to serve.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

604 calories; 34.2 g total fat; 170 mg cholesterol; 1963 mg sodium. 27.9 g carbohydrates; 44.3 g protein; Full Nutrition

Reviews (458)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/03/2004
Very good; I made two changes. I used Brown Sugar instead of white granulated. It adds a darker deeper flavor and color. Also an addition of something acidic- rice wine vinegar lemon juice etc gives a nice contrast to the sugar and helps tenderize the meat. I've used this marinade with a oven-stuffer roaster boneless breasts & shrimp- it is a recipe that I can count on. Thanks William Read More
(555)

Most helpful critical review

Rating: 2 stars
06/11/2008
This is a very american teriyaki sauce. for something more authentic try mixing equal parts mirin and dark shoya. pour into skillet reduce on high heat until it bubbles and becomes thick Read More
(6)
628 Ratings
  • 5 star values: 433
  • 4 star values: 148
  • 3 star values: 31
  • 2 star values: 10
  • 1 star values: 6
Rating: 5 stars
02/03/2004
Very good; I made two changes. I used Brown Sugar instead of white granulated. It adds a darker deeper flavor and color. Also an addition of something acidic- rice wine vinegar lemon juice etc gives a nice contrast to the sugar and helps tenderize the meat. I've used this marinade with a oven-stuffer roaster boneless breasts & shrimp- it is a recipe that I can count on. Thanks William Read More
(555)
Rating: 5 stars
02/03/2004
Very good; I made two changes. I used Brown Sugar instead of white granulated. It adds a darker deeper flavor and color. Also an addition of something acidic- rice wine vinegar lemon juice etc gives a nice contrast to the sugar and helps tenderize the meat. I've used this marinade with a oven-stuffer roaster boneless breasts & shrimp- it is a recipe that I can count on. Thanks William Read More
(555)
Rating: 5 stars
09/24/2007
I wish I could give this 10 stars! Better than the bottled stuff! Delish! The only thing I changed was I used brown sugar instead of white. I also used it on boneless skinless chicken breasts. Very very yummy! Thank you so much for sharing! Read More
(282)
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Rating: 5 stars
08/14/2005
Very simple marinade delicious results. I used two chicken breasts and baked for 30 minutes at 350F. Very moist! Read More
(230)
Rating: 5 stars
01/27/2006
I used boneless chicken breasts thinly sliced. I doubled the sauce used half to marinate the chicken and sauted the chicken in a skillet. Before serving I poured the remaining sauce over the chicken and served it over egg noodles. Husband and three kids loved it! Read More
(109)
Rating: 5 stars
12/31/2003
Another "easy to make throw in the oven and ignore it till the timer goes off" recipe. My husband is still raving about it! If you like a little more flavor to your meat however I'd suggest making a paste of minced garlic and olive oil and rubbing it on the meat after gently loosening the skin from the bird. Then pour the sauce over the bird and bake it. One of the best easy recipes I've tried. Read More
(108)
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Rating: 5 stars
02/03/2004
This is very wonderful. I have made it several times now and I always add pineapple juice too..1/2-1 cup. Yumm it never lasts long. I have used whole chicken cut in half or pieces. This is a Keeper. Read More
(72)
Rating: 5 stars
02/09/2004
I substituted the whole chicken for five 4-6 oz. chicken breasts and cooked for about 25 minutes less. The recipe came out great. The chicken almost melts in your mouth! Read More
(56)
Rating: 5 stars
03/26/2006
So simple yet so wonderful! Used boneless skinless chicken breasts and served over rice. Tossed in a few small pineapple chunks. Thank you. Read More
(46)
Rating: 5 stars
12/31/2003
Delicious!!!! I kept the bird intact and doubled the recipe for the sauce. I marinated it a plastic bag with half of the sauce. then I cooked chicken on a rotisserie for 45 mins and basted it every 10 mins until done (total cooking time:1.5 hours) with the extra sauce I added 1.5 table spoons of corn starch and heated just until thickened for dipping sauce. I served the chicken over rice with steamed veggies! YUMMY! Read More
(44)
Rating: 2 stars
06/11/2008
This is a very american teriyaki sauce. for something more authentic try mixing equal parts mirin and dark shoya. pour into skillet reduce on high heat until it bubbles and becomes thick Read More
(6)