Grilled Teriyaki Chicken

"Awesome taste from this four ingredient marinade. Chicken breasts cooked very quickly on a high heat barbecue grill. Great served on a green salad for a light summer dinner."
 
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photo by Pam-I-Am photo by Pam-I-Am
photo by Pam-I-Am
photo by breezermom photo by breezermom
photo by breezermom photo by breezermom
photo by januarybride photo by januarybride
photo by alligirl photo by alligirl
Ready In:
25mins
Ingredients:
5
Serves:
4
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ingredients

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directions

  • Mix together teriyaki sauce, lemon juice, garlic and sesame oil in a large plastic bag and place chicken breasts in it.
  • Seal bag, and shake to coat.
  • Place in refrigerator for 6 to 8 hours (or up to 24), turning occasionally.
  • Preheat grill for high heat.
  • Lightly oil the grill grate.
  • Remove chicken from bag, discarding any remaining marinade.
  • Grill for 6 to 8 minutes each side or until juices run clear when chicken is pierced with a fork.

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Reviews

  1. Don't throw away the marinade! Heat it in a saucepan to a boil, let it cool and use it as a sauce.
     
  2. The chicken was left in the marinade for about 4 hours. I'm with you in that I think 24 hours in lemon juice might be a bit long. I made this for the Pacific Islands Gluten Free Challenge during ZWT 7. I made my on teriyaki sauce and made sure that the soy sauce I was using was gluten free. The chicken was moist and flavorful. It was served with Recipe #456118 for a true taste of the islands.
     
  3. Yum! I marinated my chicken breast for about 4 hours and then grilled it on my stove-top grill pan. Super simple and tasty. Very moist and flavorful. Thanks HokiesLady for a great dinner. Made for Potluck Tag.
     
  4. What a nice and tender piece of chicken. I used the tenders and let them marinate for about 4 hours. I also threw in some sesame seeds. I cut the recipe in half and did use a little less lemon juice. I made these on a short RV trip. Thanks for posting. :)
     
  5. This was just OK for us. I don't think it was that much different than just using the bottled teriyaki sauce by itself.
     
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Tweaks

  1. I made this and mixed with rice for my husband to take for lunch. I halved the recipe and had to substitute olive oil for the sesame oil and bottled lemon juice instead of fresh. I only had one bite, but it was yummy and hubby said he would liked it and it was okay to make again. Thanks!
     

RECIPE SUBMITTED BY

I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.
 
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