Sunday was another perfect early fall day for outdoor grilling: partly cloudy, a light breeze, and a temperature of about 70—that’s my kind of weather. It was certainly much better than sweltering over a hot grill on a humid 90 degree day in mid July. Anyway, I felt like making something simple, so I did another quick and easy marinated grilled chicken dish: “Grilled Teriyaki Chicken,” courtesy of BettyCrocker.com. (It’s my second post in row about a recipe from that site, but they got some good ones, so I’m sure this won’t be the last one that I try.)
Grilled Teriyaki Chicken

Grilled Teriyaki Chicken

The marinade for this recipe is made with soy sauce, dry sherry or orange juice (I used the dry sherry), sugar, vegetable oil (I used olive oil), grated ginger, and crushed garlic cloves. (See the recipe for the exact amounts.) The recipe states that you should marinate the chicken for at least an hour but not more than twenty-four hours. I went with two hours, which seemed to be just about right. The recipe also calls for bone-in chicken breasts, but I used boneless skinless chicken breasts this time (probably because that was all I had on hand at the time). I’m sure it doesn’t make much difference what you use. Next time, I’ll probably use chicken thighs with the skin on.

Like I said, this was a simple chicken recipe to prepare, but it was flavorful and delicious. As usual, I had a few people over to share this dish, and they all thought it was quite tasty. I’m sure you’ll agree.