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.
** - you can cut the breasts in half for quicker grilling time.
6 comments:
I use those ingredients often in the meals I make for Anthony and Lori's family. But I have never used them to marinate chicken breasts before grilling. I need to try that! I always do it the lazy way - I marinate the chicken breasts in Italian dressing.
Mr. B is a lucky man!! I am not cooking nearly as much as I used to when the children were home. Your recipes inspire me.
Not hating this recipe :)
Looks delish!!
Have a great day.
~K.
You have drooling once again. I find myself often craving teriyaki chicken.
Wow, this sounds wonderful. I think I'll copy it. Thanks, Mari! xoxo
This sounds SO good! Got to keep this one. I think they would be so yummy cut up on an asian salad too. Yum!
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