1/4 cup plus 2 tablespoons honey
1/4 cup plus 2 tablespoons sherry vinegar
1/8 cup soy sauce
2 teaspoons minced ginger
4 cloves crushed garlic
1 1/2 pounds chicken pieces
For freezing: Place all ingredients into a 1-gallon freezer bag. Lay flat in freezer. To thaw and cook: Take the bag out of the freezer the night before, making sure the freezer bag is completely sealed. Place the bag on a shelf furthest from the freezer (It works best if the bag is laying flat, although this may not be the best option with a side-by-side refrigerator/freezer).
For baking: Heat oven to 350 degrees F. Place all ingredients into a large baking dish, turning chicken to coat. Bake until chicken juices run clear (about 30 to 60 minutes depending upon the chicken pieces used).
For the slow cooker: Put chicken in the bottom of the pot. Pour remaining ingredients over the chicken. Cook on LOW for 6-8 hours or on HIGH for 4-6 hours or until done.
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