Community Pick
Grilled Teriyaki Chicken
photo by Pam-I-Am
- Ready In:
- 25mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breasts
- 1 cup teriyaki sauce
- 1⁄4 cup fresh lemon juice
- 2 smashed garlic cloves
- 2 teaspoons sesame oil
directions
- Mix together teriyaki sauce, lemon juice, garlic and sesame oil in a large plastic bag and place chicken breasts in it.
- Seal bag, and shake to coat.
- Place in refrigerator for 6 to 8 hours (or up to 24), turning occasionally.
- 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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Reviews
-
The chicken was left in the marinade for about 4 hours. I'm with you in that I think 24 hours in lemon juice might be a bit long. I made this for the Pacific Islands Gluten Free Challenge during ZWT 7. I made my on teriyaki sauce and made sure that the soy sauce I was using was gluten free. The chicken was moist and flavorful. It was served with Recipe #456118 for a true taste of the islands.
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RECIPE SUBMITTED BY
Marie
Fairport, NY
I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.