Chicken breasts in teriyaki marinade

Ingredients:

• 0.5 cup soy sauce
• 1/4 cup refined vegetable oil
• 3 tablespoons of sugar
• 2 tsp grated ginger root
• 2 tsp. dark sesame oil
• 2 teaspoons sesame seeds
• 2 cloves of garlic, grated
• 4 boneless, skinless chicken breast halves or 8 boneless, skinless thighs (about 700 g)

Preparation:

1. Marinade:
   
   In a large zip-lock bag, combine the soy sauce, oil, sugar, ginger, sesame oil, sesame seeds, garlic, and 1/2 teaspoon salt. Add 4 boneless, skinless chicken breasts or 8 boneless, skinless thighs (about 700 g / 16 oz), press out any air, seal tightly, and gently massage to coat the chicken with the marinade. Refrigerate for 2 hours or freeze.

2. Storage advice

   
   Freeze marinated chicken breasts for up to 1 month. Defrost in the refrigerator overnight before cooking.
3. Remove the chicken from the bag, let any excess marinade drip off, and transfer to a foil-lined baking sheet. Bake, turning once halfway through, until cooked through and an instant-read thermometer inserted into the chicken registers 165°F (74°C), about 12 minutes.