#777: Teriyaki Dump Chicken

Well this recipe certainly couldn't get any easier.  Put all of the ingredients into a baking dish (or Ziploc bag like I did), let it sit for a little bit to marinate, and then bake in the oven.  I normally don't really enjoy baked chicken but this was so moist and flavorful I really enjoyed it.  I think I might have over done it with the garlic though because Brian came up from the basement and asked if I was making garlic bread.  :) 

Definitely a keeper in our house.  (And this would be great on top of a salad!)

1 Clove Garlic – Crushed  
1/3 cup Soy Sauce 
2 Tablespoons Rice Wine Vinegar 
1 1/2 Tablespoons Cider Vinegar 
1 1/2 Tablespoons Brown Sugar 
1 1/2 Tablespoons Minced Ginger
1 1/2 Pounds Chicken Pieces 

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.

To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed. Place the Bag on a shelf furthest from the freezer (It works best if the bag is laying flat, although this may not be the best option with a side-by-side fridge/freezer). Preheat the oven to 350 F. Empty the contents of the bag into a large baking dish and
bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breast at 350 degrees for 15 minutes.  Turn chicken and then cook for 15 minutes more.