CHEF JEFF -- ONE BYTE AT A TIME: Teriyaki Chicken

This recipe from "Fix, Freeze, Feast" makes three entrees, four servings of each.

Teriyaki Chicken

1 tray (about 7 pounds or 16 pieces) of chicken thighs on the bone, skin removed

1 cup soy sauce

¼ cup of red wine vinegar

1 tablespoon vegetable oil

3 teaspoons minced garlic (about 9 cloves)

3 teaspoons minced ginger

3 1-gallon freezer bags, dated and labeled

Rinse and divide chicken evenly among freezer bags. Combine -- stirring until sugar is dissolved -- soy sauce, brown sugar, vinegar and oil in small bowl. Divide marinade evenly over chicken. Into each bag, measure 1 teaspoon garlic and 1 teaspoon ginger. Put bags in freezer.

To cook 1 entree: Thaw entree in refrigerator. Preheat oven to 350 degrees. Place meat and marinade in ungreased baking dish. Bake uncovered for 1 hour or until instant-read thermometer inserted in thickest part of meat reads 180 degrees. Turn pieces twice during baking. The longer the cooking time, the thicker and stickier sauce will be.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.