Grilled Teriyaki Chicken

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

By Betty Crocker Kitchens

August 23, 2010

Teriyaki Marinade

1/2

cup soy sauce

1/2

cup dry sherry or orange juice

tablespoons sugar

tablespoons vegetable oil

teaspoons grated gingerroot or 1/2 teaspoon ground ginger

cloves garlic, crushed

bone-in chicken breast halves (about 3 pounds)

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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.

Wrap it up! Cut the grilled chicken into thin strips then wrap 'em up in Old El Paso® flour tortillas. Add some chopped fresh cilantro or shredded lettuce if you like.
Baby carrots, grilled pineapple and hot cooked rice turn this easy entrée into a fabulous meal.
To reduce grilling time, use 8 boneless skinless chicken breast halves (about 2 lb); grill them for 15 to 20 minutes, turning once.