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Baked Teriyaki Chicken
March 06, 2003

Fantastic!!! This has become a favorite in my house. The only changes I make is using boneless skinless chicken breasts and I do cut the soy sauce down a bit and I substitute some of the white sugar for brown sugar to cut down on the saltiness because my husband thought it was a bit too salty. Also,do cut the temp down on this. I go 375 for the first 15 minutes or so and then down to 350 for another 20-25 minutes. Continually baste to get that yummy glaze. Terrific recipe!!! Definately 5*'s!!!

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