CHICKEN TERIYAKI (GRILLED)

Teriyaki marinade:

½ Cup dry sherry or orange juice
½ Cup soy sauce
2 Tablespoons sugar
2 Tablespoons olive oil (extra virgin)
2 Teaspoons grated gingerroot or ½ teaspoon ground ginger
2 Garlic cloves, crushed

Chicken:

8 Bone-in chicken breast halves (about 3 pounds)

In shallow glass or plastic dish, mix all Teriyaki marinade ingredients. Add chicken; turn to coat with marinade. Cover dish and refrigerate, turning chicken occasionally, at least 1 hour but no longer than 24 hours.

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 centers of thickest pieces are cut. Discard any remaining marinade.

Serving size: 1 Chicken breast
Calories: 220
Fat: 10 g
Cholesterol: 75 mg
Carbohydrate: 4 g
Protein: 28 g
Sodium: 790 mg

TIP: Serve with baby carrots, grilled pineapple and brown rice. Leftovers? No problem: Cut chicken into thin strips, wrap in tortillas, add shredded lettuce and salsa if desired and have for lunch the next day!

---