Teriyaki Chicken Marinade

Place 6 pounds of FROZEN skinless, boneless chicken thigh pieces in a large bowl.

In a separate bowl mix:

• 1 c. soy sauce
• 1 c. vegetable/olive oil
• 1 c. apple juice (NOT CONCENTRATE)
• 1 c. orange juice (NOT CONCENTRATE)
• 4 T. granulated sugar
• 1 T. garlic powder
• 1 T. onion powder
• 1 t. black pepper

Pour the mixture over the chicken. Cover the bowl with the lid or with plastic wrap. Leave it sitting on the counter until it is thawed, and just above room temperature. Stir. Place in the refrigerator, stirring every 6 or so hours. Grill chicken!

~~~~I do not even know how good this marinade works if you only marinade for one day! This is how I normally do it:

Wednesday night I put 3 bags of frozen chicken (Yep, about 20 pounds!) in my huge bowl. I make the mix 3 times the batch. I leave it sitting on the counter for the night. I stir it in the morning and sometimes I add more chicken and sometimes I don’t.

Depending on how cold the kitchen is, I put the chicken in the fridge if it is just around room temp. Sometimes it is room temp and I get a little nervous! We don’t want to get sick! How long was it at this temp!? We haven’t gotten sick so it all has been good. But other times it’s still a little frozen and I let it sit for the morning on the counter! When the chicken comes just to room temp, I put it in the fridge after stirring it.

Thursday night before bed, I stir the chicken. Friday morning, stir. Friday night, stir. Saturday we grill it. Sometimes it is at lunch time and other times it is dinner. And always, the chicken is fabulous. I make huge amounts of it so that we have left overs, too. We like it cold on salad. We like it in Cabbage & Chicken Salad. We like a piece of it for breakfast. I will sometimes put only the amount we will eat for dinner into the crock pot and let it reheat slowly for 2 hours and eat it that way. It is fantastic. So many people ask for the recipe. Only a few people are patient enough to make it like I do.