Teriyaki Grilled Chicken

Name: Teriyaki Grilled Chicken
Prep time: 10 min
Cook time: 40 min
Total time: 50 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)

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

Plan ahead to marinate chicken overnight for wonderful flavor. Leftovers of this teriyaki grilled chicken breast are fabulous the next day in a salad. —Jennifer Nichols, Tuscon, Arizona

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°.

Nutrition Facts

1 each: 301 calories, 13g fat (3g saturated fat), 111mg cholesterol, 364mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 40g protein.

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