Grilled Teriyaki Chicken

Chicken doesn't have to be just "chicken again?" A little marinade makes magnificent chicken.

  • prep time 45 min
  • total time 1 hr 45 min
  • ingredients 7
  • servings 8

Ingredients

Teriyaki Marinade

1/2
cup soy sauce
1/2
cup dry sherry or orange juice
2
tablespoons sugar
2
tablespoons vegetable oil
2
teaspoons grated gingerroot or 1/2 teaspoon ground ginger
2
cloves garlic, crushed

Chicken

8
bone-in chicken breast halves (about 3 pounds)
  • 1 In shallow glass or plastic dish or heavy-duty resealable food-storage plastic bag, mix all Teriyaki Marinade ingredients.
  • 2 Add chicken; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning chicken occasionally, at least 1 hour but no longer than 24 hours.
  • 3 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 15 minutes. Turn chicken. Cover and grill 10 to 20 minutes longer, turning and brushing 2 or 3 times with marinade, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining marinade.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    220
    (
    Calories from Fat
    90),
    % Daily Value
    Total Fat
    10g
    10%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    75mg
    75%;
    Sodium
    790mg
    790%;
    Total Carbohydrate
    4g
    4%
    (Dietary Fiber
    0g
    0%
    ),
    Protein
    28g
    28%
    ;
    % Daily Value*:
    Vitamin A
    2%;
    Vitamin C
    0%;
    Calcium
    2%;
    Iron
    6%;
    Exchanges:
    0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 0 Fat;
    Carbohydrate Choices:
     
    *Percent Daily Values are based on a 2,000 calorie diet.
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