Grilled Teriyaki Chicken

[Recipes Index] [World of Chefs]

Ingredients:

• 1-1/2 pounds skinless, boneless chicken breasts
• 3 cups drained water chestnuts
• 1/2 cup soy sauce
• 1/4 cup sherry
• 1 tablespoon honey
• 2 tablespoons extra virgin olive oil and additional for brushing grill rack
• 1 garlic clove, minced

Preparation:

Rinse the chicken in cold water and pat dry. Cut into 1 inch cubes. In a bowl, combine the soy sauce, sherry, honey, olive oil and garlic, and add the chicken cubes and chestnuts. Cover with plastic wrap and marinate in the refrigerator at least 6 hours or overnight. Turn chicken and chestnuts occasionally.

Prepare the grill. Remove chicken from the refrigerator and allow it to return to room temperature. Meanwhile, soak wooden skewers in water for at least thirty minutes before alternately threading the chicken and water chestnuts on the skewers. Brush the grill rack with olive oil before placing the kebabs on the grill. Turn and baste with the marinade frequently until cooked. Serve warm.