Grilled Chicken Teriyaki


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Servings: 4
24hrs 15mins
  • 1 lb boneless skinless chicken breast half
  • 8 ounces teriyaki sauce
  • 2 1⁄8 ounces lemon juice
  • 1 1⁄2 teaspoons garlic (minced)
  • 2 1⁄8 teaspoons sesame oil
  • Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat.
  • Place in refrigerator for 24 hours, turning every so often.
  • Preheat grill for high heat.
  • Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade.
  • Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.

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