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Grilled Teriyaki Chicken

 Grilled Teriyaki Chicken
“This is so tasty, my husband insists it could be served in a restaurant,” promises Joan Hallford of North Richland Hills, Texas.
2 ServingsPrep: 15 min. + marinating Grill: 15 min.


  • 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)


  • 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.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.