Based on memory of an old restaurant recipe, here is a timeless classic that’s sure to satisfy every time.
Teriyaki Chicken
Ingredients
- 4 skinless, deboned chicken breasts
- 4 pineapple rings
- 16 ozs pineapple juice
- 1 Tbsp honey
- 8 ozs Kikkoman ® soy sauce
- 1 Tbsp brown sugar
- 8 ozs white wine, preferrably Chablis
- ½ tsp garlic powder
- 1 dash of ground ginger
- sesame seeds for garnish
Preparation
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Create the marinade by mixing together the pineapple juice, soy sauce, brown sugar, white wine, honey, garlic powder, and ginger. Put 1 cup of the mixture aside for later use.
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Completely cover the chicken breasts with the marinade in a large bowl or casserole dish, cover with plastic wrap, and refrigerate for at least 48 but preferrably 72 hours.
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Remove chicken breasts from teriyaki marinade and discard the marinade.
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Grill the chicken breasts on a hot grill, crisscrossing the score lines at each turn, until done. Score the pineapple slices in a likewise fashion. Heat the unused teriyaki marinade on a warm part of the grill.
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Serve each breast on a bed of white or brown rice with a little warm teriyaki sauce ladled over the top and the rest in small side cups for dipping. Sprinkle sesame seeds over the chicken and top with a grilled pineapple ring for presentation.
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