(Yield: 6 servings)
6 boneless chicken breast halves
1/2 cup Kikkoman Teriyaki Baste & Glaze
1 tablespoon balsamic vinegar
1/2 teaspoon fennel seed, crushed
1/2 teaspoon grated fresh orange peel
- Rinse chicken under cold running water and pat dry with paper towels.
- Combine teriyaki baste & glaze, vinegar, fennel and orange peel; brush chicken with mixture.
- Cook chicken on grill 4 to 5 inches from hot coals 15 minutes, or until no longer pink in center, turning over and brushing every 5 minutes with remaining teriyaki baste & glaze mixture.
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On any one (1) Kikkoman product 10 oz or larger.