Grilled Teriyaki Chicken
“This grilled teriyaki chicken recipe is so tasty, my husband insists it could be served in a restaurant.” —Joan Hallford, North Richland Hills, Texas
| Servings | Prep Time | Cook Time |
| 2servings | 15minutes + marinating | 15minutes |
| Servings | Prep Time |
| 2servings | 15minutes + marinating |
| Cook Time |
| 15minutes |
Ingredients
- 1/3 cup water
- 1/4 cup sherry or chicken broth
- 1/4 cup reduced-sodium soy sauce
- 2 garlic cloves minced
- 1/2 tsp ground ginger
- 2 boneless skinless chicken breast halves 6 ounces each
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- In a small saucepan, combine the first 5 ingredients. Bring to a boil over medium heat; cook for 1 minute. Cool for 10 minutes. Pour into a shallow dish; add chicken and turn to coat. Cover and refrigerate for at least 2 hours.
- Drain and discard marinade. Grill chicken, covered, over medium heat until a thermometer reads 165°, 7-8 minutes on each side.
Recipe Notes
Nutrition Facts
1 chicken breast half: 203 calories, 4g fat (1g saturated fat), 94mg cholesterol, 417mg sodium, 2g carbohydrate (0 sugars, 0 fibre), 35g protein.
Diabetic Exchanges: 5 very lean meat.
