Ingredients
4
4 servings
- •1 cup teriyaki sauce
- •0.25 cup lemon juice
- •2 teaspoons minced fresh garlic
- •2 teaspoons sesame oil
- •4 skinless, boneless chicken breast halves
Instructions
- Whisk teriyaki sauce, lemon juice, garlic, and sesame oil together in a bowl and pour into a resealable plastic bag. Add chicken, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour to overnight, turning every so often.
- When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate.
- Remove chicken from marinade and shake off excess. Discard remaining marinade.
- Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutritional Facts
Per 4 servings
- Calories: 240
- Carbohydrate: 17g
- Fat: 8g
- Fiber: 0g
- Protein: 25g
- Sugar: 11g
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