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Teriyaki Grilled Chicken Breasts

Guest Author - Sandy Moyer

Teriyaki Grilled Chicken Breasts

  • 4 boneless, skinless chicken breast halves
  • 1/2 cup crushed pineapple
  • 2 T. soy sauce
  • 1 T. honey
  • 1 tsp. prepared yellow mustard
  • 2 T. water
  • 1 garlic clove - minced
  • 1/4 tsp. ginger

Preparation -
Mix all the ingredients together except the chicken. Place the chicken breasts in a shallow glass baking dish. Pour the marinade mixture over the chicken. Cover with plastic wrap, then refrigerate for 6 to 8 hours. Remove the chicken breasts from the marinade and discard the marinade. Prepare a charcoal or gas grill for use. Grill the chicken breasts over medium hot coals for 40 to 50 minutes, turning over about half way through the grilling time. The chicken breasts are done when they are tender, evenly browned and juices run clear.

optional - Prepare a second batch of marinade to serve over the chicken or to serve on the side...
Combine all the marinade ingredients. Cook the mixture over medium heat until well blended and heated through.


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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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