Teriyaki Chicken

Source

Fix, Freeze, Feast by Kati Neville and Lindsay Tkacsik

Ingredients

Display units in Metric

7	pounds	(or 16 pieces) chicken thighs on the bone skin removed
1	cup	soy sauce
1	cup	packed brown sugar
¹⁄₄	cup	red wine vinegar
1	Tbs	vegetable oil
3	tsp	minced garlic (about 9 cloves)
3	tsp	minced ginger
3		one-gallon freezer bags labelled

Rinse and divide chicken evenly among freezer bags.

Combine, stirring until sugar is dissolved, soy sauce, brown sugar, vinegar, and oil in a small bowl. Divide the marinade evenly over the chicken. Into each bag measure 1 teaspoon garlic and 1 teaspoon ginger.

Seal and freeze.

TO COOK:

Completely thaw one entree in the refrigerator.

Preheat the oven to 350 degrees.

Place chicken in an ungreased baking dish. Bake, uncovered, for 1 hour, or until a meat thermometer reads 180 degrees. Turn pieces once or twice during baking. The longer the cooking time, the thicker and stickier the sauce will be.

Rinse and divide chicken evenly among freezer bags.
Combine, stirring until sugar is dissolved, soy sauce, brown sugar, vinegar, and oil in a small bowl. Divide the marinade evenly over the chicken. Into each bag measure 1 teaspoon garlic and 1 teaspoon ginger.
Seal and freeze.
TO COOK:
Completely thaw one entree in the refrigerator.
Preheat the oven to 350 degrees.
Place chicken in an ungreased baking dish. Bake, uncovered, for 1 hour, or until a meat thermometer reads 180 degrees. Turn pieces once or twice during baking. The longer the cooking time, the thicker and stickier the sauce will be.

Comments & Personal Notes

Super easy. My toddlers LOVE it.

Comment from m0mmabear — posted almost 11 years ago

I used boneless chicken breast (even worse, chicken tenders) and, not surprisingly, this came out very dry after one hour of cooking. If I try it again, I will definitely try chicken thighs with bone. I'm guessing this cooking time would work better this way?

Comment from Kris143 — posted about 7 years ago

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