Grilled Teriyaki Chicken

This recipe is the grilled version of Teriyaki Chicken. Super simple and perfect for a quick weeknight meal. We like to have some steamed veggies and minute rice as the side for this chicken.

You'll need:

1/3 cup soy sauce

1/2 cup mayonnaise

1 clove garlic

1/4 t. ground ginger

3 lg. chicken breasts, thawed

Olive oil

Start by making the same marinade you used in the original Teriyaki Chicken recipe. Just mix the soy sauce, mayonnaise, garlic, and ground ginger together in a large plastic bag. Slice the chicken into strips (however big you want) and place them in the bag. Let the chicken sit in the marinade in the fridge for at least an hour (Mine sat for over 24 hours and it tasted great!)

When you're ready to cook the chicken, lightly oil a grill using tongs and a paper towel. 

Lay on it the chicken and cook over medium - high heat for around 5 - 10 minutes. Watch closely as you want it slightly charred, but not burned.

When it's done, it should be cooked through (no pink in the middle), slightly charred on the outside, but still moist on the inside. You want it to fall apart when you pick it up with a fork. Serve hot with some steamed veggies and quick minute rice.

Enjoy!

Ashleigh

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Grilled Teriyaki Chicken

(prairiegalcookin.blogspot.com)

This recipe is the grilled version of Teriyaki Chicken. Super simple and perfect for a quick weeknight meal. We like to have some steamed veggies and minute rice as the side for this chicken.

You'll need:

1/3 cup soy sauce

1/2 cup mayonnaise

1 clove garlic

1/4 t. ground ginger

3 lg. chicken breasts, thawed

Olive oil

- Start by making the same marinade you used in the original Teriyaki Chicken recipe. Just mix the soy sauce, mayonnaise, garlic, and ground ginger together in a large plastic bag. Slice the chicken into strips (however big you want) and place them in the bag. Let the chicken sit in the marinade in the fridge for at least an hour (Mine sat for over 24 hours and it tasted great!)

- When you're ready to cook the chicken, lightly oil a grill using tongs and a paper towel. 

- Lay on it the chicken and cook over medium - high heat for around 5 - 10 minutes. Watch closely as you want it slightly charred, but not burned.

- When it's done, it should be cooked through (no pink in the middle), slightly charred on the outside, but still moist on the inside. You want it to fall apart when you pick it up with a fork. Serve hot with some steamed veggies and quick minute rice.

Enjoy!