Teriyaki Grilled Chicken

  This recipe began as a mixed chicken-and-vegetable kabob recipe, but I don't like to mix meat and vegetables on skewers, so I just cook up the chicken as described here, and then add rice and vegetables as side dishes.
 

Ingredients

2 whole chicken breasts, split, boned and skinned (about 1 pound)

  • 1/2 cup picante sauce
  • 1/4 cup Italian dressing
  • 2 tablespoons soy sauce
  • 1-1/2 teaspoons finely shredded fresh ginger (or a 3/4 teaspoon ginger powder)
  • 1/2 teaspoon sugar

Directions

  1. Pound chicken to 1/2-inch thickness; cut lengthwise into 1-inch wide strips.
  2. Place chicken into a large plastic food storage bag.
  3. Combine picante sauce, Italian dressing, soy sauce, ginger and sugar in a small bowl; mix well.
  4. Add the picante sauce mixture to chicken mixture in bag; press out air and fasten securely. Refrigerate 1 hour, turning bag frequently. Drain chicken, reserving marinade.
  5. Heat reserved marinade to a boil.
  6. Place chicken strips on grill over hot coals; brush with marinade. Grill 9-12 minutes or until chicken is cooked through, turning and basting once with marinade.
 
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