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Thursday, July 1, 2010

Grilled Teriyaki Chicken

Servings: 2
Start to finish: 2  hours 15 minutes
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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)

1.    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.

2.    Drain and discard marinade. Grill chicken, covered, over medium heat for 7-8 minutes on each side or until a meat thermometer reaches 170°

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