Chicken teriyaki is great for buffets and picnics. Whole chicken, cut into serving pieces, or chicken parts (breasts, thighs, drumsticks, wings) may be used. An easy method for marinating chicken is to place sauce and chicken (patted dry) in a large ziploc bag. Seal securely and turn bag frequently.

MARINADE:

1/4 c. Wesson oil
3/4 c. soy sauce
1/2 c. sugar
1/4 c. mirim (sweet rice wine for cooking)
1 crushed garlic
2-3 slices fresh ginger
Dash MSG

Combine above ingredients and stir until sugar is dissolved. Marinate chicken pieces 2 hours or overnight. Bake at 350 degrees in foil lined pan starting with skin side up. Dip in sauce and turn every 20-25 minutes. Total baking time approximately 1 hour and 15 minutes. Sauce enough for 1-2 chickens.