In a large resealable plastic bag, combine first 7 ingredients. Add chicken. Seal bag and turn to coat. Refrigerate at least 5 hours or overnight.
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 20 minutes. Turn and grill 20-30 minutes more or until juices run clear.
Originally Submitted
10/18/2013
0 Out of 5 from
0 reviews
You can add this Teriyaki Grilled Chicken recipe to your own private DesktopCookbook.
