Sesame Teriyaki Chicken

• 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

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 15x10x1-in. baking pans. Bake, uncovered, at 350u0b0 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.

vegetable oil, soy sauce, chili sauce, sesame seeds, white vinegar, garlic, sugar, ground ginger, pepper, chicken, sesame seeds

Taken from www.tasteofhome.com/recipes/sesame-teriyaki-chicken/ (may not work)