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Cook'n with Betty Crocker 
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Chicken Breasts Teriyaki |
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Serves: 4 Print this RecipePrep: 5 min; Marinate: 1 hr; Grill: 35 min 1/4 cup soy sauce 1/4 cup dry sherry or orange juice 1 tablespoon sugar 1 tablespoon vegetable oil 1 teaspoon grated ginger root, or 1/4 tsp ground ginger 1 clove garlic, crushed 4 boneless skinless chicken breast halves, about 1 1/2 pounds 1. Mix all ingredients except chicken. Place chicken in resealable plastic food-storage bag or shallow glass or plastic dish. Pour soy sauce mixture over chicken; turn chicken to coat with soy sauce mixture. Seal bag or cover dish and refrigerate at least 1 hour but no longer than 24 hours, turning chicken occasionally. 2. Heat coals or gas grill for direct heat. 3. Remove chicken from marinade; reserve marinade. Cover and grill chicken, skin sides up, 5 to 6 inches from medium heat about 15 minutes or until golden brown. 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. NUTRITION FACTS: 1 Serving:; Calories 220 (Calories from Fat 90); Fat 10g (Saturated 2g); Cholesterol 75mg; Sodium 790mg; Carbohydrate 4g (Dietary Fiber 0g); Protein 28g % DAILY VALUE:; Vitamin A 2%; Vitamin C 0%; Calcium 2%; Iron 6% DIET EXCHANGES:; 4 Lean Meat From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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