Grilled Chicken Teriyaki

Ingredients

1/2 cup soy sauce

1 tablespoon ginger, peeled and minced

1/4 cup dry sherry

1 tablespoon sugar

2 cloves garlic, minced

1.7 pounds chicken, boneless skinless breasts

We combine the marinade ingredients (all but the chicken) in a 1-cup glass measuring cup. We rinse and remove any fat from the 4 chicken breast pieces. We put them in a resealable plastic bag and then wash our hands well. We pour the marinade into the bag, seal, and refrigerate in a big bowl for about 2 hours.

We fire up our grill and let it warm for several minutes. Immediately before placing the chicken on the grill, we lower the heat as low as it goes. We discard the marinade.

We rotate the chicken after two minutes and then flip them after another two minutes. We cook the second side for another 4-6 minutes until firm.

We use a meat thermometer to make sure that the chicken is at 170 degrees and let rest for a couple of minutes.

This recipe is licensed under a Creative Commons License at eeecooks.com .

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