Lemon juice tenderizes the meat in this acid-based marinade, while olive oil disperses the sweet teriyaki flavor through the chicken. Instead of a bowl, you can marinate the chicken in a large zip-top bag, turning occasionally to make sure the chicken is coated.
Preparation time: 10 minutes
Marinating time: 2 hours
Cooking time: 15–20 minutes
INGREDIENTS | SERVES 4
- 4 boneless, skinless chicken breast halves (about 1½ pounds)
- ½ cup teriyaki sauce
- ⅓ cup olive oil
- ⅓ cup lemon juice
- 1 teaspoon bottled minced ginger
- Salt and pepper, to taste
Rinse the chicken breasts and pat dry. Cut a few diagonal slits in the chicken to allow the marinade to penetrate.
In a large bowl, whisk together the teriyaki sauce, olive oil, lemon juice, minced ginger, salt, and pepper. Reserve ¼ cup to use as a basting sauce.
Add the chicken. Marinate in the refrigerator for 2 hours, turning once to ensure the chicken is completely coated in the marinade.
Preheat the grill
Grill the chicken until it is cooked through (10 to 15 minutes), turning every 5 minutes and basting with the reserved marinade.
Using Marinades for Basting
A flavorful marinade makes a great basting sauce. However, there are potential health risks if the marinade has sat holding raw food. Be sure to stop basting at least 5 minutes before removing the food from the grill. The safest solution is to double up the marinade recipe, reserving half to use as a basting sauce.