This grilled teriyaki chicken is very easy to prepare and great for a hot summer's evening. Leftovers are delicious on a green salad or in a sandwich. Be sure to grill very hot and very fast.
Ingredients
- Teriyaki sauce: 1 cup
- lemon juice: 0.25 cup
- fresh garlic: 2 tsp (minced)
- sesame oil: 2 tsp
- skinless, boneless chicken breast halves: 4 piece
Metric Conversion
Stages of cooking
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Whisk teriyaki sauce, lemon juice, garlic, and sesame oil together in a bowl and pour into a resealable plastic bag. Add chicken, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour to overnight, turning every so often.
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When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate.
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Remove chicken from marinade and shake off excess. Discard remaining marinade.
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Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
