Teriyaki Grilled Chicken

By ackmayhew

Ingredients

• 1/3 cup reduced-sodium soy sauce
• 1/4 cup canola oil
• 2 green onions, thinly sliced
• 2 tablespoons plus 1-1/2 teaspoons honey
• 2 tablespoons sherry or chicken broth
• 2 garlic cloves, minced
• 1 teaspoon minced fresh gingerroot
• 6 bone-in chicken breast halves (8 ounces each

Preparation

Step 1

In a large resealable plastic bag, combine the first seven ingredients; add the chicken. Seal bag and turn to coat; refrigerate for at least 5 hours.

Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 20 minutes. Turn; grill 20-30 minutes longer or until juices run clear.