Shelly's Recipe

CHICKEN TERIYAKI

Category: Poultry I

1/2 cup soy & sherry
1/2 cup brown sugar
1/4 cup rice wine vinegar
1 tbsp garlic, chopped
1 1/2 tbsp ginger, grated
1 tbsp oil
8 chicken breasts

Add all of ingredients with exception of chicken, into a sauce pan and bring to a boil. Reduce heat and simmer for 5 minutes just until it infuses flavor. Let sauce cool to room temperature.

Cut 8 chicken breasts into strips and place in a sealable plastic bag. Pour cooled marinade over top and place in fridge to set up for a minimum of 2 and up to 4 hours.

Place bamboo skewers in water and leave to soak for 30 minutes. Thread chicken strips on soaked bamboo skewers and place on a tray.

Preheat grill to medium high heat. Oil grill and place chicken skewers down on grate on an angle. Rotate halfway after 1 minute to get cross hatch marks. Cook for approximately 3 minutes per side or until golden and chicken is cooked through. Serves 8