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Teriyaki Chicken Recipe

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When my granddaughter, Alicia Fie, married James Reeves, our family served this flavorful chicken over rice. It requires very little last-minute fuss.

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Teriyaki Chicken Recipe

Prep: 15 min. + marinating Bake: 20 min.

Yield: 24 Servings

15 20 35

Ingredients

3/4 cup vegetable oil
3/4 cup soy sauce
1/3 cup chili sauce
3 tablespoons sesame seeds
3 tablespoons white vinegar
6 garlic cloves, minced
1-1/2 teaspoons sugar
3/4 teaspoon ground ginger
3/4 teaspoon pepper
24 boneless skinless chicken breast halves (about 6 ounces each)
Toasted sesame seeds

Directions

In a large bowl, combine the first nine ingredients. Pour 3/4 cup marinade into each of three large resealable plastic bags. Add eight chicken breasts to each bag; seal bags and turn to coat. Refrigerate for 6 hours or overnight, turning once.
Discard marinade. Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 350° for 10-13 minutes on each side or until chicken juices run clear.
To grill, cook, uncovered, over medium heat for 5-7 minutes on each side or until chicken juices run clear. Sprinkle with sesame seeds before serving. Yield: 24 servings.

Tip: Keep chicken hot in an electric roaster set on low. A bit of beef broth will keep the meat moist.

Originally published as Teriyaki Chicken in Down the Aisle Country-Style , p32

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