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.