Baked Teriyaki Chicken I Made It

Baked Teriyaki Chicken

pointsevenout 10 years ago
Recipe by Oregongrandma: Baked Teriyaki Chicken
Made this 4 to 5 years ago and messed it up. Decided to try again.
It is supposed to be sticky chicken. It is not. One should bubble the sauce until thick before adding it to the chicken. Nothing wrong with the flavor.
Had to reduce the sauce after bake to get that nice sticky consistency.
Author must use small chickens to fit two in a 13 x 9. A regular frier for me will fill up the casserole dish.
Baked 45 minutes to get breasts to 160F.
Recipe is already in the reviews profile.
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frankieanne 10 years ago said:

I wonder if you took the skin off if it would get sticky? It probably can't because of the chicken fat. It looks like it would be very tasty though. It sure is a pretty colored sauce.

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mommyluvs2cook 10 years ago said:

That's probably true Frankie...

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pointsevenout 10 years ago said:

Rifled through two pages of sticky chicken videos. None of them used all that soy sauce and sugar. And most of them were pan fried. And most of them were skinless/boneless with all bits of fat removed.
Interesting.
I definitely would reduce down this sauce before pouring it over the chicken.

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pointsevenout 8 years ago said:

Another review: Baked Teriyaki Chicken

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