Broiled Chicken Teriyaki
|Chicken breast halves||48 Ounce, skinned (Six 8 Ounce Each Pieces)|
|Dry white wine||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Lite soy sauce||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), finely minced|
In a large shallow dish place chicken breasts.
In a small bowl combine wine, water, soy sauce, garlic and ginger; mix well.
Pour over chicken; cover.
Marinate in refrigerator overnight.
Spray broiler rack with vegetable cooking spray; place in broiler pan.
Drain chicken, reserving marinade.
On the prepared broiler rack arrange chicken breasts.
Broil 8 to 10 inches from heat source for 10 to 15 minutes on each side, basting occasionally with reserved marinade.