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Teriyaki Grilled Chicken Recipe

Teriyaki Grilled Chicken Recipe

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
TOTAL TIME: Prep: 10 min. + marinating Grill: 40 min. YIELD:6 servings

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

  • 1. In a large resealable plastic bag, combine first seven ingredients; add chicken. Seal bag and turn to coat; refrigerate at least 5 hours.
  • 2. 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 a thermometer reads 170°. 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.

Wine Pairings

Light-Bodied White Wine

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