More Great Recipes: Broil/Grill | Main Dish | Poultry

Teriyaki Chicken

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Member since 2007

Serves | Prep Time | Cook 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.

Pairs Well With


Sounds great Ronna, thanks!! :D

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