Tuesday, June 12, 2012

Teriyaki Chicken

This is one of my go to recipes that I have been making for years.  It is easy and delicious.  It is also simple enough that everyone likes it.  I often use this recipe when taking food to friends who have had some kind of health issue.  Last night, we had chicken teriyaki with mashed potatoes and sugar-kissed carrots.  I usually bake this recipe but before the end of the summer, I plan to try it on the grill.  I will let you know how it turns out!

Teriyaki Chicken

¾ c reduced-sodium soy sauce*
¼ c vegetable oil              
3 T brown sugar
1 t garlic powder
½ t ground ginger
6 boneless, skinless breasts (about 2-2 ½ pounds)

In a large gallon plastic bag, combine the first five ingredients.  Mix well.  Add chicken.  Refrigerate for 4-8 hours, turning at least once.  Drain and discard marinade.  Place chicken on a foil lined baking sheet and bake at 375o for about 30 minutes or until juices run clear.  
Serves 6

* For those on a gluten-free diet, be sure to use a gluten-free soy sauce

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