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Teryaki Chicken for the Grill
June 7, 2010 - 2:16pm
Teryaki Chicken for the Grill
This is my FAVORITE recipe for chicken, ever.
I'm posting it so that I can easily find it... I tend to guess at the ingredients but every so often I look it up again to get it absolutely right:
TERIYAKI CHICKEN
1 (8 oz.) can crushed pineapple, undrained
1/4 c. teriyaki sauce
2 tbsp. lemon juice
2 tbsp. red wine vinegar
2 cloves garlic, minced
1 tbsp. olive oil
1/4 tsp. mesquite liquid smoke
6 chicken breast halves, skinned and boned
Combine first 7 ingredients; place in a shallow container or a heavy-duty zip-top plastic bag. Add chicken; cover and seal and chill 1-2 hours, turning occasionally. Remove chicken from marinade. Grill, covered, over medium coals (300-400 degrees) for 4-5 minutes on each side. Yield: 6 servings.
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