5-Star Grilled Teriyaki chicken
Jo Ann Duren
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- 1 lb
- skinless, boneless chicken breasts (chicken tenders and thighs work too)
- 1 c
- teriyaki sauce
- 1/4 c
- lemon juice
- 1 clove
- garlic, minced
- 2 tsp
- canola oil extra virgin olive oil grapeseed oil (mediterranean blend)
Close bag and shake to thoroughly coat the chicken.
Place chicken in refrigerator 8 to 12 hours (I marinated mine overnight) turning the bag once or twice throughout the day to make sure the chicken is marinating evenly.
Grill for 6 to 8 minutes on each side, or until juices run clear when chicken is pierced with a fork.