Teriyaki Grilled Chicken Recipe

By lewolfe50

Here’s a super recipe you can use with any chicken pieces you like, with or without skin. Plan ahead to marinate chicken overnight for wonderful flavor. Leftovers are fabulous the next day in a salad. Jennifer Nichols, Tuscon, Arizona

Ingredients

• 1/3 cup 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)

Details

Servings 6
Adapted from tasteofhome.com

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 40-50 minutes or until a meat thermometer reads 170°. Yield: 6 servings.