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Chicken Breasts Teriyaki


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  • 1/4 cup sauce
  • 1/4 cup orange juice
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon ground ginger
  • 1 clove crushed garlic
  • 4 boneless skinless chicken breast halves


Servings 4


Step 1

Mix all ingredients except chicken. Place chicken in resealable plasic food-storage bag or shallow glass or plastic dish. Pour soy sauce mixture over chicken; turn chicken to coat with soy sauce mixture. Seal bag or cover dish and refrigerate at least one hour, but no longer than 24 hours, turning occasionally.

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 about 15 minutes or until golden brown. Turn chicken. Cover and grill 10 to 20 minutes longer, turning and brushng 2 to 3 times with marinade, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining marinade.


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