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Grilled Teriyaki Chicken

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Betty Crocker Kitchens
Updated Aug 23, 2010
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Chicken doesn't have to be just "chicken again?" A little marinade makes magnificent chicken.

Grilled Teriyaki Chicken

  • Prep Time 45 min
  • Total 1 hr 45 min
  • Servings 8
  • Ingredients 7
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Ingredients

Teriyaki Marinade

  • 1/2 cup soy sauce
  • 1/2 cup dry sherry or orange juice
  • 2 tablespoons sugar
  • 2 tablespoons vegetable oil
  • 2 teaspoons grated gingerroot or 1/2 teaspoon ground ginger
  • 2 cloves garlic, crushed

Chicken

  • 8 bone-in chicken breast halves (about 3 pounds)

Instructions

  • Step 
    1
    In shallow glass or plastic dish or heavy-duty resealable food-storage plastic bag, mix all Teriyaki Marinade ingredients.
  • Step 
    2
    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.
  • Step 
    3
    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.

Nutrition

220 Calories
10g Total Fat
28g Protein
4g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
90
Total Fat
10g
0%
Saturated Fat
2g
0%
Cholesterol
75mg
0%
Sodium
790mg
0%
Total Carbohydrate
4g
0%
Dietary Fiber
0g
0%
Protein
28g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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