Eating this reminds me of living in Hawaii and the wonderful teriyaki plate lunches. I serve this to picky kids and they love it. Took it to potluck Christmas with some steamed white rice and everyone wanted the recipe. Super easy - taking the excess fat off is well worth it, especially if you're lucky enough to have left overs.
1peel and grate fresh ginger, peel garlic cloves and crush/mince fine. Add soy sauce and sugar to microwave safe bowl and warm just to melt the sugar. Add garlic and ginger, stir well. Pour over chicken in a zip top bag, securing and place in bowl in fridge overnight. Turn occasionally to keep marinade covering chicken pieces. Marinade a minimum of 8 hours, up to 24.
2Preheat oven to 350 degrees F. Place meat and marinade in an oven safe baking dish, in a single layer. Bake for 1 hour spooning liquid over chicken occasionally. Serve over steamed white rice along with your favorite vegetable. (In Hawaii you would get 2 scoops rice and macaroni salad! ONO-LICIOUS!!!