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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 24 |
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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 |
Directions:
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.
2. 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.
3. 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.
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