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Teriyaki Marinade for Chicken (freeze ahead) Recipe

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This recipe for Teriyaki Marinade for Chicken (freeze ahead) is from The Puskas Edwards Hewitson Kelly Family Cookbook v.5, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 boneless, skinless chicken breasts
1 c teriyaki saue
1 c brown sugar, packed
1/4 c red wine vinegar
1 tbsp veg oil
2 tsp garlic, finely chopped
2 tsp ginger, grated
Directions:
Directions:
Place chicken in resealable freezer plastic bags. In a medium bowl, stir remaining ingredients until sugar is dissolved. Divide marinade evenly among bags. Seal and freeze up to 3 months.

To thaw, place bag(s) in refrigerator overnight.

Heat oven to 350 degrees. Place chicken and marinade in a baking dish (take out of bag). Bake uncovered 50-60 minutes, turning once or twice until juice of chicken runs clear when center of thickets part is cut. (at least 160 degrees)

Notes: this teriyaki chicken also works great in a stir fry. Cut chicken into thin strips, then cook the chicken and marinade in hot oil in a wok or skillet. Add vegs.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
15 min

 

 

 

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