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Prep 30min
Total30min
Servings2
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Ingredients
2
tablespoons teriyaki baste and glaze (from 12-oz bottle)
2
tablespoons apple jelly
1/2
teaspoon grated gingerroot
2
teaspoons chopped fresh cilantro
2
boneless skinless chicken breasts (5 oz each)
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Steps
1
Heat gas or charcoal grill. In 1-quart saucepan, mix teriyaki glaze, apple jelly and gingerroot. Heat to boiling, stirring constantly, until jelly is melted. Spoon half of the mixture into small bowl or custard cup; stir in cilantro. Set aside to serve with chicken.
2
Cover and grill chicken over medium heat 15 to 20 minutes, turning and brushing with apple-ginger mixture during last 10 minutes of grilling, until juice of chicken is clear when center of thickest part is cut (170°F). Serve with reserved apple-ginger mixture.
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Buy a larger piece of gingerroot and use what you need for this recipe. Wrap up the rest of the unpeeled root and freeze it until needed at a later date.
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