Teriyaki Grilled Chicken Recipe

Teriyaki Grilled Chicken Recipe photo by Taste of Home

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Here’s a super recipe you can use with any chicken pieces you like, with or without skin. Plan ahead to marinate chicken overnight for wonderful flavor. Leftovers are fabulous the next day in a salad. Jennifer Nichols, Tuscon, Arizona

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Teriyaki Grilled Chicken Recipe

Prep: 10 min. + marinating Grill: 40 min.

Yield: 6 Servings

10 40 50

Ingredients

1/3 cup reduced-sodium soy sauce
1/4 cup canola oil
2 green onions, thinly sliced
2 tablespoons plus 1-1/2 teaspoons honey
2 tablespoons sherry or chicken broth
2 garlic cloves, minced
1 teaspoon minced fresh gingerroot
6 bone-in chicken breast halves (8 ounces each)

Directions

In a large resealable plastic bag, combine first seven ingredients; add chicken. Seal bag and turn to coat; refrigerate at least 5 hours.
Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat 20 minutes. Turn; grill 20-30 minutes or until juices run clear. Yield: 6 servings.

Nutritional Facts 1 chicken breast half equals 301 calories, 13 g fat (3 g saturated fat), 111 mg cholesterol, 364 mg sodium, 3 g carbohydrate, trace fiber, 40 g protein.

Originally published as Teriyaki Grilled Chicken in Taste of Home June/July 2009, p53

Cutting Green Onions

I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia