Teriyaki Grilled Chicken Recipe

Teriyaki Grilled Chicken RecipePhoto by: Taste of Home Teriyaki Grilled Chicken Recipe Rating 5

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 the first seven ingredients; add the chicken. Seal bag and turn to coat; refrigerate for 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 for 20 minutes. Turn; grill 20-30 minutes longer 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

Tip

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

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Teriyaki Grilled Chicken (1)

Teriyaki Grilled Chicken Recipe

Teriyaki Grilled Chicken

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Reviewed on Apr. 28, 2012 by Colnight

It was good, will make again

 
 
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