GRILLED TERIYAKI CHICKEN
1/3 cup water
1/4 cup dry sherry
1/4 cup soy sauce
2 cloves garlic, minced
1/4-1/2 teaspoon ground ginger
3 boneless chicken breasts
Mix all but the chicken in a 2 cup measuring cup. Place the chicken in a large zipper bag and add the marinade mixture. Place the bag in a shallow pan and marinate in the refrigerator at least 2 hours, turning the bag over occasionally. Drain and discard the marinade. Grill the chicken on indoor or outdoor grill just until the chicken is no longer pink in the center. Be careful not to overcook it.
Makes 3 servings
Can be frozen
Per Serving: 140 Calories; 1g Fat; 28g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs
I got this recipe from "Cooking for 2" magazine, but I changed the instructions a bit. They said to bring the marinade to a boil and then let it cool before adding it to the chicken. I didn't see any reason to do this since there were no ingredients that needed to be dissolved by cooking or anything. The original recipe only called for 2 chicken breasts but there was plenty of marinade for 3 servings. I grilled mine on my indoor grill and it came out juicy and delicious. Although the meat has a very nice flavor, it's a little plain. That's fine because it would go very nicely topped with some stir-fried veggies or sliced and arranged on an Asian-type salad such as Sesame-Almond Napa Slaw or my Crunchy Thai Salad II.