Teriyaki Chicken

• 2 lbs. frozen chicken thighs
• ½ cup shoyu
• ½ cup sugar
• 1 tbsp. sherry wine
• 1 tbsp. sesame oil
• 1 tbsp. grated ginger
• 3 cloves garlic, chopped
• ½ tsp. monosodium glutamate

Thaw chicken, wash and dry with paper towel. In large bowl put shoyu, sugar, sherry wine, sesame oil, ginger, garlic and MSG. Mix well. Put chicken in and leave overnight in the refrigerator.
In pan 16×12 put oil first and put foil. Put chicken with skin side up, don’t cover. Bake 1 hour in 350 degrees oven.