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    Grilled Teriyaki Chicken


    Source of Recipe


    betty crocker

    Recipe Introduction


    Chicken doesn't have to be just "chicken again?" A little marinade makes magnificent chicken.

    Teriyaki Marinade
    1/2 cup soy sauce
    1/2 cup dry sherry or orange juice
    2 tablespoons sugar
    2 tablespoons vegetable oil
    2 teaspoons grated gingerroot or 1/2 teaspoon ground ginger
    2 cloves garlic, crushed
    Chicken
    8 bone-in chicken breast halves (about 3 pounds)

    1. In shallow glass or plastic dish or heavy-duty resealable food-storage plastic bag, mix all Teriyaki Marinade ingredients.
    2. Add chicken; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning chicken occasionally, at least 1 hour but no longer than 24 hours.
    3. Heat coals or gas grill for direct heat. Remove chicken from marinade; reserve marinade. Cover and grill chicken, skin sides up, 5 to 6 inches from medium heat 15 minutes. Turn chicken. Cover and grill 10 to 20 minutes longer, turning and brushing 2 or 3 times with marinade, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining marinade.

 

 

 

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