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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chicken Teriyaki Recipe

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This recipe for Chicken Teriyaki is from The DeForge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
-1 (8 oz) can crushed pinapple
-3 tbsp low sodium soy sauce
-2 tbsp honey or agave nectar
-1 tsp grated fresh ginger
-1 small garlic clove, finely minced
-4 boneless, skinless chicken breasts (about 2 lbs)

Directions:
Directions:
-To make the teriyaki sauce, place the crushed pineapple, soy sauce, honey, ginger and garlic in a bowl, whisk to combine. Pour half of the teriyaki sauce in a resealable plastic bag and reserve the other half. Place the chicken breasts in the resealable bag, close and give it a good massage to coat with the marinade. Refrigerate for 30 minutes or up to overnight.

-When ready to cook, turn on the broiler and place the rack in the middle position. Place the marinated chicken breasts on a foil lined baking sheet and spoon some of the chunky pineapple/ginger from the marinade on top of the breast. It will help keep the chicken moist. Broil for 8-10 minutes on each side, for a total of 16-20 minutes. Discard any remaining marinade in the bag.

-While the chicken is broiling, heat the reserved teriyaki sauce (that you had previously set aside in step 1) in a saucepan. Bring to a simmer and cook for 3 minutes or until thickened slightly.

-When the chicken is done, slice the chicken and pour the teriyaki sauce over the top and serve immediately.

TIP: Keeping the chicken in the marinade overnight will make it even tastier.
TIP: Instead of broiling, the chicken can also be grilled for 6 minutes on each side.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes, cook time 20 minutes

 

 

 

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