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Tuesday, October 29, 2013

Teriyaki Chicken

8 pcs chicken thighs

½ c soy sauce

½ c brown sugar

1/8 c red wine vinegar

½ Tbsp oil

1 ½ tsp minced garlic

1 ½ tsp minced ginger

1 gallon bag
Place 8 thighs in each bag.  Mix together soy sauce, brown sugar, vinegar and oil.  Pour over chicken. 
Put 1 ½ tsp minced garlic and 1 ½ tsp minced ginger in each bag.  Seal and label.
Label with this label:


Completely thaw entrée in the refrigerator. Place chicken in an ungreased baking dish.
Bake, uncovered, at 350°F for 1 hour, or until an instant-read thermometer inserted into the thickest part of the chicken reads 180°F. Turn pieces once or twice during baking. The longer the cooking time, the thicker and stickier the sauce will be.

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