GRILLED TERIYAKI CHICKEN

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Grilled Teriyaki Chicken image

Chicken doesn't have to be just "chicken again?" A little marinade makes magnificent chicken.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h45m

Yield 8

Number Of Ingredients 7

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)

Steps:

  • 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.

Nutrition Facts : Calories 220, Carbohydrate 4 g, Cholesterol 75 mg, Fiber 0 g, Protein 28 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 790 mg

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