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Welcome to Freezer Food Friday!

Today I have a recipe from Fix, Freeze, Feast a book full of recipes to prepare in bulk and stock your freezer with.

Share your recipe on your blog and link it below or share it in the comments here.  Thanks f0r coming by to participate.

Teriyaki Chicken

1 tray (about 7 pounds or 16 pieces) of chicken thighs on the bone, skin removed
1 cup soy sauce
1 cup brown sugar
¼ cup of red wine vinegar
1 tablespoon vegetable oil
3 teaspoons minced garlic (about 9 cloves)
3 teaspoons minced ginger
3 1-gallon freezer bags, dated and labeled

Rinse and divide chicken evenly among freezer bags. Combine — stirring until sugar is dissolved — soy sauce, brown sugar, vinegar and oil in small bowl. Divide marinade evenly over chicken. Into each bag, measure 1 teaspoon garlic and 1 teaspoon ginger. Put bags in freezer.

To cook 1 entree: Thaw entree in refrigerator. Preheat oven to 350 degrees. Place meat and marinade in ungreased baking dish. Bake uncovered for 1 hour or until instant-read thermometer inserted in thickest part of meat reads 180 degrees. Turn pieces twice during baking. The longer the cooking time, the thicker and stickier sauce will be.


Comments on: "Teriyaki Chicken from Fix, Freeze Feast" (5)

  1. […] post is linking up toFreezer Food Friday on What A Crock! This entry was posted in Breads, Dairy Free, For the Freezer, Freezer Food […]

  2. I love teriyaki chicken! Thanks for sharing this one!

  3. This one looks like a keeper – I’ll be trying it!

  4. juniper said:

    The recipe has no brown sugar listed in it. How much do you use?

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