Teriyaki Grilled Chicken

Teriyaki Grilled Chicken

Photo by Anna M.

  • Prep Time


  • Total Time


  • Servings



  • cup reduced-sodium soy sauce

  • ¼

    cup canola oil

  • 2

    green onions, thinly sliced

  • 2

    tablespoons plus 1-½ 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


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.


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