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Grilled Teryaki Chicken




Source of Recipe


Mama;s Little Notebook
Grilled Teryaki Chicken

* 1/4 cup sherry, or chicken broth
* 1/3 cup water
* 1/4 cup reduced-sodium soy sauce
* 2 garlic cloves, minced
* 1/2 teaspoon ground ginger
* 2 (6 ounce) skinless, boneless chicken breast halves or 4 boneless thighs.

Directions:

In a small saucepan combine the first five ingredients. Bring to boil over medium heat cook for 1 minute. Pour into resealable plastic bag and add chicken. Seal bag, turn to coat and refridgerate for at least 2 hours (overnight is better!)

Drain and discard marinade. Grill chicken covered over medium heat for 7 to 8 minutes on each side or until juices run clear.