Try this Chicken Teriyaki recipe, or contribute your own.
Suggest a better descriptionPlace 1 chicken breast half, boned side up, between two pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about 1/4" thick; repeat with remaining chicken pieces. In 12x8" baking dish or plastic bag, combine all imarinade ingredients; mix well to dissolve sugar. Add chicken; turn to coat. Cover dish or seal bag; refrigerate 1 to 2 hours, turning several times. Heat grill. Drain chicken, reserving marinade. When ready to barbecue, place chicken on gas grill over low heat or on charcoal grill 4 to 6 minches from medium coals. Cook 10 to 15 minutes or until chicken is no longer pink, turning once and brushing with reserved marinade. Discard any remaining marinade. Posted to MM-Recipes Digest V3 #275 Date: Mon, 07 Oct 1996 07:13:32 -0600 From: Perry & Lauri
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Serving Size: 1 Serving (38g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 63 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 711.3mg | 25 % | |
Potassium 42.6mg | 1 % | |
Total Carbohydrate 14.6g | 4 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 14.4g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 63
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