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Grilled Teriyaki Chicken Recipe

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“This is so tasty, my husband insists it could be served in a restaurant,” promises Joan Hallford of North Richland Hills, Texas.

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2 Servings
Prep: 15 min. + marinating Grill: 15 min.

Ingredients

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

Directions

In a small saucepan, combine the first five ingredients. Bring to a boil over medium heat; cook for 1 minute. Cool for 10 minutes. Pour into a resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours.
Drain and discard marinade. Grill chicken, covered, over medium heat for 7-8 minutes on each side or until a meat thermometer reaches 170°. Yield: 2 servings.

Nutrition Facts: 1 chicken breast half equals 196 calories, 4 g fat (1 g saturated fat), 94 mg cholesterol, 385 mg sodium, 1 g carbohydrate, trace fiber, 35 g protein. Diabetic Exchanges: 5 very lean meat, 1/2 fat.

Grilled Teriyaki Chicken published in Cooking for 2 Spring 2006, p43

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