• Cooking Time:
  • Servings:
  • Preparation Time:


  • Teriyaki Marinade:
  • 1/2 cup soy sauce
  • 1/2 cup dry sherry or orange juice
  • 2 tablespoons sugar
  • 2 tablespoons vegetable oil
  • 2 teaspoons grated gingerroot or 1/2 teaspoon ground ginger
  • 2 cloves garlic, crushed
  • 8 bone-in chicken breast halves (about 3 pounds)


  • In shallow glass or plastic dish or heavy-duty resealable food-storage plastic bag, mix all Teriyaki Marinade ingredients.
  • Add chicken; turn to coat with marinade.
  • Cover dish or seal bag and refrigerate, turning chicken occasionally, at least 1 hour but no longer than 24 hours.
  • Heat coals or gas grill for direct heat.
  • Remove chicken from marinade; reserve marinade.
  • Cover and grill chicken, skin sides up, 5 to 6 inches from medium heat 15 minutes.
  • Turn chicken.
  • Cover and grill 10 to 20 minutes longer, turning and brushing 2 or 3 times with marinade, until juice of chicken is no longer pink when centers of thickest pieces are cut.
  • Discard any remaining marinade.


Categories: Broil/Grill  Main Dish  Poultry 

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