I gave up buying chicken breast
on the bone years ago. It may seem cheaper, but take a look at
how much skin, bone and fat you paid for and now have to throw
away. Stock-up on skinless/boneless chicken breast when it’s
on sale and you can hardly go wrong. Sometimes you can find large
bags of great quality chicken breasts in the frozen food isle.
A day before serving, trim the
last little bits of fat and cartilage off the chicken breasts.
If they are thick, slice them to make thin chicken cutlets.
Blend together:
¼ Cup Soy Sauce
¼ Cup Vinegar
1Tablespoon brown sugar
1-teaspoon garlic powder
1 teaspoon ginger powder
Toss the chicken in the marinade
and refrigerate until you are ready to cook, turning a few times
during the day. About 20 minutes before the rest of dinner, bake
or grill the chicken gently over low heat to preserve the juices.
