Teriyaki Chicken Recipe I

By newbaucher

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

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

Details

Servings 24

Preparation

Step 1

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.