Chicken Breast Teriyaki

Makes 4 servings

• 1/4 cup soy sauce
• 1/4 cup dry sherry or orange juice
• 1 tablespoon sugar
• 1 tablespoon vegetable oil
• 1 teaspoon grated ginger root, or 1/4 tsp ground ginger
• 1 clove garlic, crushed
• 4 boneless skinless chicken breast halves, about 1 1/2 pounds

1. Mix all ingredients except chicken. Place chicken in resealable plastic food-storage bag or shallow glass or plastic dish. Pour soy sauce mixture over chicken; turn chicken to coat with soy sauce mixture. Seal bag or cover dish and refrigerate at least 1 hour but no longer than 24 hours, turning chicken occasionally.

2. Heat coals or gas grill for direct heat.

3. Remove chicken from marinade; reserve marinade. Cover and grill chicken, skin sides up, 5 to 6 inches from medium heat about 15 minutes or until golden brown. Turn chicken. Cover and grill 10 to 20 minutes longer, turning and brushing 2 or 3 times with marinade, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining marinade.