GRILLED TERIYAKI CHICKEN BREAST RECIPES

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TERIYAKI GRILLED CHICKEN RECIPE: HOW TO MAKE IT



Teriyaki Grilled Chicken Recipe: How to Make It image

Plan ahead to marinate chicken overnight for wonderful flavor. Leftovers of this teriyaki grilled chicken breast are fabulous the next day in a salad. —Jennifer Nichols, Tuscon, Arizona

Provided by Taste of Home

Categories     Dinner

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 6 servings.

Number Of Ingredients 8

1/3 cup reduced-sodium soy sauce
1/4 cup canola oil
2 green onions, thinly sliced
2 tablespoons plus 1-1/2 teaspoons honey
2 tablespoons sherry or chicken broth
2 garlic cloves, minced
1 teaspoon minced fresh gingerroot
6 bone-in chicken breast halves (8 ounces each)

Steps:

  • In a large resealable plastic bag, combine first seven ingredients; add chicken. Seal bag and turn to coat; refrigerate at least 5 hours., Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat 20 minutes. Turn; grill 20-30 minutes or until a thermometer reads 170°.

Nutrition Facts : Calories 301 calories, FatContent 13g fat (3g saturated fat), CholesterolContent 111mg cholesterol, SodiumContent 364mg sodium, CarbohydrateContent 3g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 40g protein.

KENTUCKY GRILLED CHICKEN RECIPE: HOW TO MAKE IT



Kentucky Grilled Chicken Recipe: How to Make It image

This Kentucky grilled chicken is perfect for an outdoor summer meal, and my family thinks it's fantastic. It takes about an hour on the grill but is worth the wait. I use a new paintbrush to mop on the basting sauce. -Jill Evely, Wilmore, Kentucky

Provided by Taste of Home

Categories     Dinner

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 40 minutes

Yield 10 servings.

Number Of Ingredients 6

1 cup cider vinegar
1/2 cup canola oil
5 teaspoons Worcestershire sauce
4 teaspoons hot pepper sauce
2 teaspoons salt
10 bone-in chicken breast halves (10 ounces each)

Steps:

  • In a bowl or shallow dish, combine the first 5 ingredients. Pour 1 cup marinade into a separate bowl; add chicken and turn to coat. Cover and refrigerate for at least 4 hours. Cover and refrigerate the remaining marinade for basting., Drain and discard marinade from chicken. Prepare grill for indirect heat, using a drip pan. , Place chicken breasts, bone side down, on oiled rack. Grill, covered, over indirect medium heat until a thermometer reads 170°, about 20 minutes on each side, basting occasionally with reserved marinade.

Nutrition Facts : Calories 284 calories, FatContent 11g fat (2g saturated fat), CholesterolContent 113mg cholesterol, SodiumContent 406mg sodium, CarbohydrateContent 0 carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 41g protein. Diabetic Exchanges 6 lean meat

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