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:

 

TERIYAKI CHICKEN

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.

Enjoy!!!!

Steph