Orange-Ginger Chicken

Come home to this hearty grilled chicken flavored with teriyaki baste and glaze - perfect if you love Asian dinner. MORE+ LESS-

By Pillsbury Kitchens

January 24, 2011

1/4

cup frozen orange juice concentrate, thawed

tablespoons teriyaki baste and glaze

tablespoons brown sugar

tablespoon grated gingerroot

1/2

teaspoon salt

1/4

teaspoon crushed red pepper flakes

boneless skinless chicken breast halves

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1

Heat grill. In shallow dish or resealable plastic bag, combine all ingredients except chicken; mix well. Add chicken; turn to coat. Cover dish or seal bag; let stand at room temperature for 15 minutes to marinate.
2

When ready to grill, remove chicken from marinade; discard marinade. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until chicken is fork-tender and juices run clear, brushing with marinade and turning once.

To broil chicken, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, brushing with marinade and turning once.
Teriyaki baste and glaze is thicker than regular teriyaki sauce but contains the same flavorings of soy sauce, sugar, ginger and sherry or sake. This rich sauce comes in bottles and is usually available in the Asian foods section of the grocery store.
Use long-handled tongs and other utensils to protect your hands from the heat of the grill.