Grilled Teriyaki Chicken
![photo by Bayhill](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/46/61/2/pic0BkMzL.jpg)
photo by Bayhill
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/food_avatar/5972134/kzapj4T1QzGsmFMQv74H_dfe26869a8d420f5896525f69f1da239228c6ea6_s.jpg)
![photo by Dine Dish](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/46/61/2/pic5dzRIx.jpg)
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 (1 ounce) can crushed pineapple, undrained
- 1⁄4 cup teriyaki sauce
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 2 cloves fresh garlic, minced
- 1 tablespoon olive oil or 1 tablespoon vegetable oil
- 1⁄4 teaspoon mesquite liquid smoke
- 6 boneless skinless chicken breast halves
directions
- Combine first 7 ingredients; place in a shallow glass container or large zip-lock bag.
- Add chicken, cover or seal and chill 1-2 hours, turning occasionally.
- Remove chicken from marinade and grill, covered, over medium coals for 4-5 minutes on each side or until chicken is tender and juices run clear.
Questions & Replies
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Reviews
-
This was great chicken! The marinade goes together very quickly and easily. I doubled the marinade ingredients because I used 4 boneless breasts, 2 thighs and 2 legs. I did add a little brown sugar to sweeten it up a bit. Also, I marinated the chicken for about 6 hours. My family devoured this and gave it 2 thumbs up. Thank you for sharing this wonderful recipe...it is definitely a keeper.