(Yield: 6 servings)
6 boneless chicken breast halves
1/2 cup Kikkoman Teriyaki Baste & Glaze
2 tablespoons burgundy wine
2 cloves garlic, pressed
1/8 teaspoon black pepper
- Rinse chicken under cold water and pat dry with paper towels.
- Combine teriyaki baste & glaze, wine, garlic and pepper.
- Place chicken on grill about 5 inches from hot coals. Cook 12 to 14 minutes, or until chicken is no longer pink in center, turning over and brushing frequently with baste & glaze mixture during last 5 minutes of cooking time. (Or, place chicken on rack of broiler pan; brush with baste & glaze mixture. Broil 4 to 5 inches from heat 7 minutes on each side, or until no longer pink in center, brushing occasionally with remaining baste & glaze mixture.
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