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Ingredients

  • 1/3 cup water
  • 1/4 cup sherry or chicken broth
  • 1/4 cup reduced-sodium soy sauce
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground ginger
  • 2 boneless skinless chicken breast halves (6 ounces each)

Directions

  • In a small saucepan, combine the first five ingredients. Bring to a boil over medium heat; cook for 1 minute. Cool for 10 minutes. Pour into a resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours.
  • Drain and discard marinade. Grill chicken, covered, over medium heat for 7-8 minutes on each side or until a meat thermometer reaches 170°. Yield: 2 servings.
  • source;http://www.tasteofhome.com/Recipes/Grilled-Teriyaki-Chicken