Teriyaki Grilled Chicken

By kimvess

Ingredients

• 1/3 cup reduced-sodium soy sauce
• 1/4 cup canola oil
• 2 green onions, thinly sliced
• 2 tablespoons plus 1-1/2 teaspoons honey
• 2 tablespoons sherry or chicken broth
• 2 garlic cloves, minced
• 1 teaspoon minced fresh gingerroot
• 6 bone-in chicken breast halves (8 ounces each)

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 1

In a large resealable plastic bag, combine first seven ingredients; add chicken. Seal bag and turn to coat; refrigerate at least 5 hours.
Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat 20 minutes. Turn; grill 20-30 minutes or until juices run clear. Yield: 6 servings.