5-Star Grilled Teriyaki chicken

Jo Ann Duren

By
@ILUVblackeyepeasandrice

We grilled this on the 4th of July. Everyone enjoyed. We will definitely be having this tasty main dish again.


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Rating:

Method:

Grill

Ingredients

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)

Directions Step-By-Step

1
Place chicken, teriyaki sauce, lemon juice, garlic, and Canola Oil in a large Ziploc bag.
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.
2
When ready to cook, turn the grill to high heat.
3
Remove chicken from bag and immediately throw away any remaining marinade.
Grill for 6 to 8 minutes on each side, or until juices run clear when chicken is pierced with a fork.
4
I served this with Loaded Mashed Potatoes

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy