5-Star Grilled Teriyaki chicken
Jo Ann Duren
1 lbskinless, boneless chicken breasts (chicken tenders and thighs work too)
1 cteriyaki sauce
1/4 clemon juice
1 clovegarlic, minced
2 tspcanola oil extra virgin olive oil grapeseed oil (mediterranean blend)
How to Make 5-Star Grilled Teriyaki chicken
- 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.
- When ready to cook, turn the grill to high heat.
- 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.
- I served this with Loaded Mashed Potatoes