Boy I'm starving, not only because it's dinner time, but also because I keep thinking about this grilled teriyaki chicken recipe. It's a great midweek meal! You can mix the marinade the night before, and once you've got the grill going, it's only about 10 minutes from there. Here's the simple version, but like almost everything in the kitchen (or backyard grill) it can be tweaked in a million different directions… one tablespoon of brown sugar or a teaspoon of cayenne pepper can really change the taste of this one, depending on how you like it! Add your favorite variations to the comments section so we can all give it a try!
Ingredients:
4 skinless, boneless chicken breast halves
1 cup teriyaki sauce
2 tablespoons lemon juice
2 teaspoons minced fresh garlic
2 teaspoons sesame oil
Steps:
1. 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.
2. Preheat grill for high heat.
3. 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.
TIP: I prefer to skewer the Chicken, it makes it easier to flip and manage, and certainly doesn't hurt the flavor! Plus, you can skewer it with pineapple, onions, tomatoes, or just about any veggies for a great, well rounded meal!
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