Home Cooks > Recipes > Mediterranean Glazed Chicken
Yield: 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.