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
- 1 cup teriyaki sauce
- 0.25 cups lemon juice
- 2 teaspoons finely minced fresh garlic
- 2 teaspoons sesame oil
- 4 skinless , boneless chicken breast halves
Instructions
-
1
Gather all ingredients.
-
2
Whisk teriyaki sauce, lemon juice, garlic, and sesame oil together in a bowl
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3
Pour marinade 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.
-
4
When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate. Remove chicken from marinade and shake off excess. Discard any remaining marinade.
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5
Cook chicken breasts 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).
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6
Enjoy!
Nutrition Facts
Per serving
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