Wednesday, September 4, 2019

Cooking Thursday

Todays recipe is one of my favorite grilling recipes.  It's for teriyaki chicken.  You can marinate the chicken for about 6 hours or overnight and then grill it.  It doesn't take long, and the chicken is juicy and full of flavor.  Try it - you'll like it!

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.


Jean said...

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.

Arlene G said...

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.

Kerin said...

Not hating this recipe :)
Looks delish!!

Have a great day.

Hootin Anni said...

You have drooling once again. I find myself often craving teriyaki chicken.

Jenny said...

Wow, this sounds wonderful. I think I'll copy it. Thanks, Mari! xoxo

carrie@northwoods scrapbook said...

This sounds SO good! Got to keep this one. I think they would be so yummy cut up on an asian salad too. Yum!