Teriyaki Breasts Of Chicken
|Skinless boneless chicken breast halves||24 Ounce (6 Halves, 4-Ounce Each)|
|Reduced sodium soy sauce||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄3 Cup (4.8 tbs)|
|Dry sherry/Non alcoholic wine||1⁄3 Cup (4.8 tbs)|
|Pineapple juice||2 Tablespoon|
|Grated ginger root||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
Place the chicken in a large resealable plastic bag.
In a small bowl, stir together the soy sauce, brown sugar, sherry or wine, pineapple juice, ginger and garlic.
Pour the mixture over the chicken in the bag.
Seal the bag and marinate in the refrigerator for 3 to 6 hours, turning the bag occasionally.
Preheat the broiler.
Remove the chicken from the bag.
Discard the marinade.
Broil the chicken 4" from the heat for 6 minutes.
Turn the chicken over and broil for 4 to 6 minutes more or until the chicken is no longer pink.