Grilled Teriyaki Chicken
- ½ cup soy sauce
- ½ cup dry sherry
- 2 tablespoons sugar
- 2 tablespoons vegetable oil
- 2 teaspoons minced gingerroot
- 2 cloves garlic, crushed
- 6 bone-in chicken breast halves (about 3 pounds)
|In shallow dish or heavy-duty resealable food-storage plastic bag, mix all Teriyaki Marinade ingredients.|
|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.|
|Heat coals or gas grill for direct heat. 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.
Makes 8 servings
Source : Old El Paso
This was a night that the husband was home to grill. I also had him assisting with the current home improvement project and that didn’t mix very well with dinner fixin’. We ended up eating dinner at 7:15! The boys were starving, or so they told me.
The flavor on this was good. I would have liked even more flavor and if the chicken must have skin, I like it crispy. This wasn’t, and the husband said if he had left it on to get crispy, it would have been very dry and overcooked. In the end I just peeled the skin off. The boys were thrilled to once again have caveman chicken they could pick up and eat with their hands. We only marinated for 1 hour (while we worked on that other project).