Teriyaki Grilled Chicken

(Photo courtesy of Parents Magazine)

Rating: A-
Makes 4 Servings


Nutrition- 380 calories, 18g protein; 12g fat (3g sat. fat); 52g carbs: 6g fiber; 99mg calcium; 4mg iron; 664mg sodium

Recipe:

Ingredients-
           1/3 cup soy sauce
           1/4 cup canola oil
           2 green onions, thinly sliced
           2 Tbsp plus 1 1/2 tsp honey
           2 Tbsp herry or chicken broth
           2 garlic cloves, minced
           1 tsp minced fresh gingerroot
           6 bonein chicken brest halves
             (2 boneless, skinless chicken
             breasts, halved)

Directions-
 In a large resealable plastic bag (or a bowl with lid), combine the first seven ingredients.

Mix and add the chicken.  Turn pieces to coat.  Refrigerate for at least 5 hours.

Draina nd discard marinade.  PRepare grill for indirect heat, using a drip pan.  Place chicken skin side down on grill rack.  Grill, covreed over medium heat for 40-50 minutes or until a meat thermometr reads 170 degrees.

Source: Taste of Home Magazine, June/July 2009

NOTES:
1. I don't like chicken with bones so I used boneless, skinless breasts.