• Jen:
    Looks great. I plan on trying this recipe this week since my wife has chicken tenders in the fridge this week. Can’t tell you how great I thought the meals were the past two weeks.
    Regards, Phil

    From Phil Wheeler
    February 7, 2011

  • Another one to add to my recipe book. Thanks so much for sharing this, Jen.

    From stacy
    February 7, 2011

  • Thanks Phil and Stacy! The Teriyaki sauce also goes great with grilled shrimp kabobs, and stir fries. Look for our new Vegetable Cashew Stir Fry posting soon.


    Chef Jen

    From Chef Jen
    February 8, 2011

H3 Recipe: Grilled Teriyaki Chicken

Grilled Chicken Skewers


4– 4 oz.                      Boneless, skinless, trimmed chicken breast

1/4 cup                       Low sodium soy sauce

1/4 cup                       Mirin (Rice wine vinegar)                          

2 Tbsp                        Sugar 


  • Pre-heat grill. Make sure grill is completely cleaned and hot before grilling.
  • In a small sauce pan, add mirin, soy sauce, and sugar.
  • Heat mixture on low heat until sugar is completely dissolved. Then set aside.
  • Place chicken breasts across grill.  Cook 3 minutes one way and then turn (so there is a crisscross pattern) cook an additional 3 minutes.
  • Turn chicken over onto other side and repeat the step above.  (Doing this will give you great grill marks).
  • Before taking breasts off the grill, brush teriyaki sauce over both sides.                     

Number of servings:  4

Serving size: 1 breast with 1 oz. of sauce

Calories: 216

Fat grams: 2

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