TERIYAKI CHICKEN1 pound chicken breasts, bone in or boneless1 cup Kikkoman’s teriyaki baste and glaze½ cup barbeque sauce of choice1 tablespoon soy sauce½ teaspoon brown sugar1 teaspoon garlicvar zflag_nid='794'; var zflag_cid='1091/988'; var zflag_sid='122'; var zflag_width='300'; var zflag_height='250'; var zflag_sz='9'; 1. Mix all ingredients. Add chicken to marinade (if grilling, reserve about ½ cup marinade) and work the sauce all over the chicken breasts, coating all pieces and sides. 2. Allow to marinade for at least an hour and up to 6 hours. 3. Grill chicken or bake at 375 for 45 minutes. For grilling, drain off most of the marinade before putting chicken on the grill (just drip it off by shaking the chicken). This prevents burning. 4. During the last few minutes of cooking, using a poultry brush and or spoon and brush the chicken on each side with reserved marinade. Continue grilling and serve warm.
(photo credit: athriftymom.com)ByGOURMETKOSHERCOOKING.COM