Teriyaki Chicken

It’s that time of year again when Americans turn to the grill. It doesn’t matter what’s on the grill….steaks, chicken, fish or summertime veggie medleys, there is excitement around the grill.

And the McFie Family is no different. Seven years ago the kids bought dad a new grill for Father’s Day. They used the principles of The Perpetual Wealth Code™ to purchase that grill. And just like we’ve used the grill for more than one season…the kids have used the money they paid for the grill over and over again too.

One of our favorite grill items is Teriyaki Chicken. It’s a great marinate-all-day-grill-it-up-quick type of dinner.  Hope you enjoy it too.

Teriyaki Chicken:

  • 4-6 boneless, skinless chicken pieces
  • ¼ cup soy sauce
  • ¼ cup red wine vinegar
  • 2 Tbsp sugar
  • ½ tsp ground ginger
  • 1 clove minced garlic

Lightly pound chicken between pieces of plastic wrap to flatten. Combine other ingredients and pour marinade over chicken. Cover and refrigerate at least 1 to 2 hours, turning several times.

Drain chicken, pat dry and place on heated grill.  Grill evenly on each side at medium heat until the internal temperature registers at 165 degrees Fahrenheit. I choose to serve it with rice pilaf and steamed broccoli!

Tip: For a quick easy meal, put chicken pieces in Teriyaki marinade into a freezer bag and freeze. Defrost when ready to use and grill as usual.

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