Directions Edit

  1. Wash Chicken Breasts, removing all excess fat; pat dry.
  2. Pour Teriyaki sauce in Pyrex dish to cover bottom. A small deep dish is best - large enough to hold all breasts and still leave about an inch or two open space at top).
  3. Place Chicken breasts into dish, adding Teriyaki sauce between breasts to coat.
  4. Sprinkle lightly with pepper.
  5. Let marinade stand for 1/2 hour, turning breasts about every 5 to 10 minutes. If you let the breasts stand in the marinade too long the flavor becomes too harsh. Too short and you won't get the Teriyaki flavor.
  6. Remove breasts from marinade (save marinade) and place cut-side up on medium-high grill (either charcoal or gas), cover and let cook for eight (8) minutes.
  7. Turn breasts over, lightly coat with marinade, and let cook an additional seven (7) minutes.
  8. Remove breasts to cutting board and let stand for 2 to 3 minutes. This will ensure the Chicken will cook all the way through, yet still remain moist.
  9. Slice the breasts length-wise into strips about 1/2 inch wide. If the Chicken is thick, rotate the strip and cut again to create smaller strips
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