Teriyaki Chicken

Ingredients:
1/2 cup soy sauce
1/2 cup dry sherry or orange juice
2 Tbsp sugar
2 Tbsp vegetable oil
2 tsp grated gingerroot or 1/2 tsp ground ginger
2 cloves crushed garlic
8 bone-in chicken breast halves

In shallow glass or plastic dish mix all marinade ingredients. Add chicken; turn to coat. Cover dish and refrigerate, turning chicken occasionally at least 1 hour but no longer than 24 hours. As you grill the chicken, brush with marinade.

What I did differently from the recipe:
I halved it because we only had 3 chicken breasts. That was plenty of marinade. I substituted the sherry by adding an extra Tbsp of sugar and pouring in a bit of white vinegar - sorry, I didn't measure. It wasn't more than 1/4 cup. As usual, we didn't marinade it more than a few minutes. We were too hungry! Oh, and we mix the marinade in a ziploc bag and then put the chicken in. Less mess that way.

What I'll do differently next time:
Same stuff. Actually, I might use OJ next time instead of sherry if we have any in the house. I bet that would add a good flavor.

Verdict:
Thumbs up! This was a great marinade! And it was so easy.

Printable version:
Ingredients:
1/2 cup soy sauce
1/2 cup dry sherry or orange juice
2 Tbsp sugar
2 Tbsp vegetable oil
2 tsp grated gingerroot or 1/2 tsp ground ginger
2 cloves crushed garlic
8 bone-in chicken breast halves

In shallow glass or plastic dish mix all marinade ingredients. Add chicken; turn to coat. Cover dish and refrigerate, turning chicken occasionally at least 1 hour but no longer than 24 hours. As you grill the chicken, brush with marinade.