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Per serving
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- 1
Make the teriyaki marinade
Toss the water, dry sherry (chicken broth works too if you'd rather skip the booze), soy sauce, 2 minced garlic cloves, and ground ginger into a small saucepan. Bring it to a boil over medium heat and let it bubble for 1 minute, then pull it off and let it cool for about 10 minutes so you're not pouring hot sauce over your chicken.
- 2
Marinate the chicken
Pour the cooled marinade into a shallow dish, add your two 6-oz chicken breasts, and flip them around so they're coated all over. Cover and stash in the fridge for at least 2 hours — longer is even better if you've got the time.
- 3
Fire up the grill
Drain off the marinade and toss it. Get your grill going to medium heat, then grill the chicken covered for about 7-8 minutes per side, until a thermometer hits 165 degrees in the thickest part. Let it rest a couple minutes before slicing.
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Grilled Teriyaki Chicken
Created by: BackyardGrillCo
Ingredients
- 1/3 cup water
- 1/4 cup dry sherry
- 1/4 cup soy sauce
- 2 garlic
- 1/2 tsp ground ginger
- 2 boneless skinless chicken breasts
Instructions
- Make the teriyaki marinadeToss the water, dry sherry (chicken broth works too if you'd rather skip the booze), soy sauce, 2 minced garlic cloves, and ground ginger into a small saucepan. Bring it to a boil over medium heat and let it bubble for 1 minute, then pull it off and let it cool for about 10 minutes so you're not pouring hot sauce over your chicken.
- Marinate the chickenPour the cooled marinade into a shallow dish, add your two 6-oz chicken breasts, and flip them around so they're coated all over. Cover and stash in the fridge for at least 2 hours — longer is even better if you've got the time.
- Fire up the grillDrain off the marinade and toss it. Get your grill going to medium heat, then grill the chicken covered for about 7-8 minutes per side, until a thermometer hits 165 degrees in the thickest part. Let it rest a couple minutes before slicing.