Meal Monday - Teriyaki Chicken Thighs

This recipe is a staple in my house.  The whole family loves it, it's pretty healthy, inexpensive, and super easy to make.

Here's how to make it in bulk...eat one and freeze the other two:

• 7lbs of Chicken thighs (skins removed)
• 1 cup of soy sauce
• 1 cup of brown sugar
• 1/4 cup of red wine vinegar
• 1 T of vegetable oil
• 3 t of minced garlic
• 3 t of minced ginger
• 3 one-gallon freezer bags, labeled "Teriyaki chicken - bake at 350 for 1 hour"

Rinse and divide the chicken evenly among freezer bags.

Combine soy sauce, brown sugar, vinegar, and oil in a small bowl until dissolved.  Divide marinade evenly over chicken.  Add a T of garlic and a t of ginger into each bag. Seal and Freeze.

You can bake immediately or freeze. To bake after freezing, be sure to thaw it completely in the refrigerator. Bake at 350 for 1 hour. I turn the pieces over while cooking.

This recipe was taken from the Fix Freeze Feast cookbook.