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Chicken Teriyaki Recipe
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Sweet sake/Mirin/dry sherry||2 Tablespoon|
|Grated onion||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Whole chicken breasts||4 Large, split, skinned, and boned|
|Vegetable cooking spray/Cooking oil||1 Tablespoon|
Serving size: Complete recipe
Calories 1426 Calories from Fat 184
% Daily Value*
Total Fat 20 g31.4%
Saturated Fat 4 g20.1%
Trans Fat 0.2 g
Cholesterol 399 mg
Sodium 7676.6 mg319.9%
Total Carbohydrates 128 g42.7%
Dietary Fiber 1.4 g5.5%
Sugars 112.5 g
Protein 168 g335.4%
Vitamin A 2.9% Vitamin C 18.2%
Calcium 20.8% Iron 46.5%
*Based on a 2000 Calorie diet
Cook and stir over low heat till sugar dissolves.
Cook, uncovered, till like thin syrup, about 5 minutes more; cool.
Place chicken in shallow baking dish.
Pour soy mixture over chicken.
Cover; refrigerate 4 to 6 hours or overnight, occasionally spooning marinade over.
Remove chicken; reserve marinade.
Coat grill with non stick spray coating or cooking oil.
Grill chicken over medium-hot coals for 15 to 20 minutes; turn often.
Brush frequently with reserved marinade.