Marinade for teriyaki chicken

Ingredients:

• 0.5 cup soy sauce
• 1/4 cup canola oil
• 3 tablespoons of sugar
• 2 tsp grated ginger root
• 2 tsp. dark sesame oil
• 2 teaspoons sesame seeds
• 2 cloves garlic, grated

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 chicken thighs (about 700 g / 1.5 lbs.) and press out any air from the bag.
2. Seal tightly and lightly massage the chicken to coat with the marinade. Refrigerate for 2 hours or freeze for up to 1 month; thaw overnight in the refrigerator before cooking.
3. Preparation:
   
   Remove the chicken from the bag, let any excess marinade drip off, and transfer to a foil-lined baking sheet. Bake, turning halfway through, until lightly charred and cooked through to 165°F (74°C) on a meat thermometer, about 12 minutes.