Monday, April 20, 2015

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 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.

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