Teriyaki Chicken
1/4 cup cooking oil
1/4 cup soy sauce
1/4 cup dry cooking sherry
1 teaspoon ground ginger
1 garlic, minced
2 pounds boneless, skinless chicken breasts
Combine oil, soy sauce, sherry, ginger and garlic in a large zip lock bag. Place chicken in bag, removing air from bag. Refrigerate for 6 hours or overnight.
When ready to cook, drain marinade from chicken and grill.
*You can also makes these ahead of time, freeze them and thaw before grilling.
We have been grilling a lot and this would be a nice change from hamburgers.
ReplyDeleteSounds like a winner! Good for the holiday weekend coming up!
ReplyDeleteYummy!! Thanks, I am always looking for chicken recipes--especially for the grill. Have a joyful rest of the day.
ReplyDeleteThis sounds delicious! Thanks!
ReplyDeleteYum! I love all of those flavors.
ReplyDeleteI will definitely try this. I'm always looking for new ways to make chicken breasts. Thanks for sharing, Mari!
ReplyDeleteSounds delicious! Thank you for another great recipe.
ReplyDeleteI haven't been hungry for a few days, BUT that really looks delish!
ReplyDeleteYou give us the best recipes, Mari! :)
xoxo
Sounds delicious!!
ReplyDeleteAnything Teriyaki sounds good to me!!!!
ReplyDeleteYou will be happy to know that I bought an egg slicer today.
I went all these years without one. Can you believe that?
Ooooooh this sounds so special. Normally I'd share with the girls (by the way, we made your chocolate pie recipe for Father's Day and wow, was that ever special), but Andrew is the griller in the family. He will love this. Thanks, Mari! I love Cooking Thursdays. xoxo
ReplyDeleteMarinades always make the grilled chicken for sure. I'm lazy and always use the McCormick packets though!
ReplyDeleteDelicious and a good idea to make them ahead too!
ReplyDeleteThis sounds so good - copying it now! Thanks Mari!! ;) xoxo
ReplyDelete