Grilled Teriyaki Chicken Recipe
Grilled Teriyaki Chicken Recipe photo by Taste of Home

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.
TOTAL TIME: Prep: 15 min. + marinating Grill: 15 min.
MAKES:2 servings
TOTAL TIME: Prep: 15 min. + marinating Grill: 15 min.
MAKES: 2 servings

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)

Nutritional 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 lean meat, 1/2 fat.

Directions

  1. 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.
  2. 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.
Originally published as Grilled Teriyaki Chicken in Cooking for 2 Spring 2006, p43

Nutritional 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 lean meat, 1/2 fat.

Light-Bodied White Wine

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

Reviews for Grilled Teriyaki Chicken

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
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3 Star
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MY REVIEW
Reviewed Jul. 28, 2012

"This received rave reviews from my family. Very tasty. Nice teriyaki flavor without being overwhelming."

MY REVIEW
Reviewed Aug. 16, 2011

"YUM! Nice flavor. Doubled everything for the 1 1/2 lbs chicken we had home.~ Theresa"

MY REVIEW
Reviewed Apr. 15, 2011

"Very tasty!"

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