Freezer Meal: Teriyaki Chicken Thighs
As this savory-sweet dinner thaws in the refrigerator, the chicken marinates to perfection.
Servings: 4
Ingredients
- 4 skinless, boneless chicken thighs
- 1/4 cup (60ml) extra-virgin olive oil (or the oil of your choice)
- 2 generous tablespoons brown sugar
- 1/4 cup (60ml) Tamari sauce
- Grinds of black pepper
- 1 teaspoon (or more, to taste) minced garlic or garlic paste
For serving:
- Hot, cooked rice
- Sesame seeds and rounds of thinly-sliced scallion or green onion
Instructions
- Put the chicken and all of the marinade ingredients into a zip-lock bag. Seal the bag, and then massage it to mix the ingredients and to coat the chicken. Freeze for up to 3 months.
- Prior to baking, transfer the bag to the refrigerator to thaw overnight. As thawing occurs, the chicken will become perfectly marinated.
- To bake, preheat the oven to 400°F (200°C). Pour the contents of the bag into a baking dish that is just large enough to hold the chicken and its marinade. Bake until the chicken achieves 165°F (74°C) when tested with a thermometer.
- To serve, put the chicken on a bed of hot, cooked rice, and garnish with the sauce, a sprinkling of sesame seeds, and rounds of thinly-sliced green onion or scallion.