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)
1Place 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.
2When ready to cook, turn the grill to high heat.
3Remove 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.
4I served this with Loaded Mashed Potatoes