Grilled Teriyaki Chicken

1/2 cup (125 mL) soy sauce

1/2 cup (125 mL) dry sherry or orange juice

2 tbsp (25 mL) sugar

2 tbsp (25 mL) vegetable oil

2 tsp (10 mL) grated gingerroot or 1/2 tsp (2 mL) ground ginger

2 cloves garlic, crushed

8 bone-in chicken breast halves (about 3 lb/1.5 kg)

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1

In shallow glass or plastic dish or heavy-duty resealable food-storage plastic bag, mix all Teriyaki Marinade ingredients.
2

Add chicken; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning chicken occasionally, at least 1 hour but no longer than 24 hours.
3

Heat coals or gas grill for direct heat. Remove chicken from marinade; reserve marinade. Cover and grill chicken, skin sides up, 5 to 6 inches from medium heat 15 minutes. Turn chicken. Cover and grill 10 to 20 minutes longer, turning and brushing 2 or 3 times with marinade, until juice of chicken is no longer pink when centres of thickest pieces are cut. Discard any remaining marinade.

Variation: Wrap it up! Cut the grilled chicken into thin strips then wrap 'em up in Old El Paso* flour tortillas. Add some chopped fresh cilantro or shredded lettuce if you like.
Serve With: Baby carrots, grilled pineapple and hot cooked rice turn this easy entree into a fabulous meal.
Kitchen Tip: To reduce grilling time, use 8 boneless skinless chicken breast halves (about 2 lb/1 kg); grill them for 15 to 20 minutes, turning once.