Grilled Chicken Teriyaki

sandwich with teriyaki chicken

Grilled Chicken Teriyaki
½ cup packed brown sugar
½ cup soy sauce
2 Tb. water
1 Tb. grated fresh onion—or ½ Tb. dried minced onion
1 clove garlic, minced—or 1/8 tsp garlic powder
8 boneless, skinless chicken breasts

In saucepan, stir together brown sugar, soy sauce, water, onion, and garlic. Cook and stir over low heat till sugar dissolves. Cook, uncovered, until like thin syrup, about 5 minutes more; cool. Pour over chicken and marinate in Ziploc bag or covered container  (refrigerate 4-6 hours or overnight). Remove chicken; reserve marinade. Spray grill. Grill chicken over medium hot coals for 15 to 20 minutes; turn often. Brush with reserved marinade. Serves 8.

Tiffany's Notes: I made this on a recent day and lamented the fact that I didn't have a grill to cook the chicken (my husband reminded me that it was freezing and pouring rain outside so even if we had a grill we wouldn't be using it!).  I usually bake this chicken in the oven.  It would also be good pan fried.  It is great grilled.  

I usually serve this chicken as part of a sandwich but it would also be great as part of a stir fry or with rice.  

Any leftover marinade that is in contact with raw meat needs to be discarded after you take out the meat.  If you want to use some of the marinade to baste with during baking that's fine--just make sure it gets cooked thoroughly.