Grilled Teriyaki Chicken

Name: Grilled Teriyaki Chicken
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Cuisine: Japanese, Asian
Ingredients: 1 kilograms bone-in chicken breast halves (about; 2 cloves garlic, crushed; 2 teaspoons grated gingerroot or 1/2 teaspoon ground ginger; 118 milliliters dry sherry or orange juice; 118 milliliters soy sauce; 2 Tbsps sugar; 2 Tbsps vegetable oil

The recipe Grilled Teriyaki Chicken is ready in approximately 1 hour and 45 minutes and is definitely a great gluten free and dairy free option for lovers of Japanese food. One serving contains 253 calories, 38g of protein, and 8g of fat. This recipe serves 8. This recipe covers 19% of your daily requirements of vitamins and minerals. The Fourth Of July will be even more special with this recipe. Head to the store and pick up chicken breast halves, orange juice, vegetable oil, and a few other things to make it today. To use up the gingerroot you could follow this main course with the Gingerbread Cookie Bites (gluten-free Recipe*) as a dessert. It works well as a main course.

Instructions

In shallow glass or plastic dish or heavy-duty resealable food-storage plastic bag, mix all Teriyaki Marinade ingredients.

Ingredients you will need

Marinade

Equipment you will use

Ziploc Bags

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.

Ingredients you will need

Marinade

Whole Chicken

Heat coals or gas grill for direct heat.

Equipment you will use

Grill

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.

Ingredients you will need

Marinade

Whole Chicken

Juice