Teriyaki Chicken
¾ c reduced-sodium soy sauce*
¼ c vegetable oil
3 T brown sugar
1 t garlic powder
½ t ground ginger
6 boneless, skinless breasts (about 2-2 ½ pounds)
In a large gallon plastic bag, combine the first five
ingredients. Mix well. Add chicken.
Refrigerate for 4-8 hours, turning at least once. Drain and discard marinade. Place chicken on a foil lined baking sheet
and bake at 375o for about 30 minutes or until juices run clear.
Serves 6
* For those on a gluten-free diet, be sure to use a gluten-free soy sauce.
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