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Broiled Chicken Teriyaki Recipe
|Chicken breast halves||48 Ounce, skinned (Six 8 Ounce Each Pieces)|
|Dry white wine||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Lite soy sauce||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), finely minced|
Calories 298 Calories from Fat 25
% Daily Value*
Total Fat 3 g4.3%
Saturated Fat 0.75 g3.8%
Trans Fat 0.1 g
Cholesterol 131.5 mg
Sodium 655.2 mg27.3%
Total Carbohydrates 4 g1.4%
Dietary Fiber 0.03 g0.1%
Sugars 2.3 g
Protein 53 g106.8%
Vitamin A 1% Vitamin C 5%
Calcium 3% Iron 9.8%
*Based on a 2000 Calorie diet
In a small bowl combine wine, water, soy sauce, garlic and ginger; mix well.
Pour over chicken; cover.
Marinate in refrigerator overnight.
Spray broiler rack with vegetable cooking spray; place in broiler pan.
Drain chicken, reserving marinade.
On the prepared broiler rack arrange chicken breasts.
Broil 8 to 10 inches from heat source for 10 to 15 minutes on each side, basting occasionally with reserved marinade.