Teriyaki Grilled Chicken

My friend, Michelle, knows that I receive the Taste of Home magazine. She recently visited her parents where they enjoyed a dish from the June/July 2009 issue. When she arrived back in Wyoming, she asked if I had tried the Teriyaki Grilled Chicken, as it was a recipe her family really enjoyed. So, based on Michelle's recommendation, I tried the recipe this week.


Teriyaki Grilled Chicken
1/3 cup soy sauce
1/4 cup canola oil
2 green onions, thinly sliced
2 Tbls plus 1 1/2 tsps honey
2 Tbls sherry or chicken broth
2 garlic cloves, minced
1 tsp minced fresh gingerroot
6 bone-in chicken breast halves

In a large resealable plastic bag, combine the first seven ingredients; add the chicken. Seal bag and turn to coat; refrigerate for at least 5 hours. Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 40-50 minutes or until meat thermometer reads 170 degrees.