Teriyaki Chicken Breasts
This chicken is really tasty. Make sure you make the sauce the night before to ensure even melding of flavors.
From: Marshall — October 12, 2009
1 cup soy sauce
1/2 cup pineapple juice
1/3 cup Sugar In The Raw
1 teaspoon sesame oil
1 tablespoon minced garlic
1-1/2 tablespoons chopped ginger root
6 boneless chicken breast halves
The night before you plan to cook, in a medium bowl whisk together the soy sauce, pineapple juice, brown sugar, sesame oil, garlic, and ginger. Put the chicken breasts in a Ziploc bag and pour the marinade over them. Seal the bag and toss to coat. Return to the refrigerator for at least 2 hours and up to 12 hours.
Prepare the grill direct with a medium fire. Remove the chicken from the marinade and put it directly on the grill. Cook 4-5 minutes, then turn and cook another 4-5 minutes unti the chicken is nicely browned and has reached an internal temp of 160°. Remove to a platter and serve.
by Ray Lampe