Sunday, November 14, 2010

Teriyaki Chicken

1/2 cup Yoshida's sauce
2 tbsp Soy Sauce
2 tbsp Worcestershire Sauce
1 head chopped garlic (of course I heart garlic so you can use less)
1/2 cup brown sugar
Juice from 1 can pineapple chunks

Marinade chicken for an hour after poking it to let the juices in. Grill chicken breasts while basting marinade each time you turn the chicken over. Cook remaining sauce on the stove top to kill any remaining bacteria and serve over the top of rice & chicken.
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