Grilled Teriyaki Chicken

By Addie

“Marinades can work miracles! Turn everyday chicken into a tender, teriyaki-seasoned feast fresh from the grill. ”

Ingredients

• 1/4 cup vegetable oil
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon firmly packed light brown sugar
• 1 teaspoon ground ginger
• 1 teaspoon minced garlic
• 4 bone-in chicken breasts (8–10 ounces each)

Preparation

Step 1

Combine the oil, soy sauce, vinegar, brown sugar, ginger and garlic in a small bowl. Whisk until blended.


Place the chicken in a large resealable plastic bag. Add the oil mixture and coat the chicken. Seal the bag. Marinate in the refrigerator, turning the bag occasionally, for 4 hours.


Preheat grill to medium heat. Remove the chicken from the marinade. Discard the marinade. Grill the chicken, turning frequently, until cooked through and the juices run clear when pierced with a knife, about 20 minutes. Serve.
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Grandma's Secret Tip

If fresh gingerroot is available at your market, be sure to try some. Just cut off a piece, peel and then grate. A 1-inch piece of gingerroot equals 1 tbsp. grated. For this marinade, substitute 2 tbsp. grated gingerroot for the 1 tsp. ground ginger.