Chicken Teriyaki
Yield
6 servingsPrep
20 minCook
30 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | whole |
chicken breasts
fillets |
*
|
| ¼ | cup |
soy sauce, light
|
|
| ¼ | cup |
white wine
dry |
*
|
| 2 | tablespoons |
sugar
|
|
| 1 | dash |
ginger
ground |
*
|
| 1 | clove |
garlic
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | whole |
chicken breasts
fillets |
*
|
| 59 | ml |
soy sauce, light
|
|
| 59 | ml |
white wine
dry |
*
|
| 3E+1 | ml |
sugar
|
|
| 1 | dash |
ginger
ground |
*
|
| 1 | clove |
garlic
minced |
|
Directions
Place 1 chicken breast half, boned side up, between two pieces of plastic wrap or waxed paper.
Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about ¼ inch thick; repeat with remaining chicken pieces.
In 12x8 inch baking dish or plastic bag, combine all imarinade ingredients; mix well to dissolve sugar.
Add chicken; turn to coat. Cover dish or seal bag; refrigerate 1 to 2 hours, turning several times.
Heat grill.
Drain chicken, reserving marinade. When ready to barbecue, place chicken on gas grill over low heat or on charcoal grill 4 to 6 inches from medium coals.
Cook 10 to 15 minutes or until chicken is no longer pink, turning once and brushing with reserved marinade.
Discard any remaining marinade.
