Ingredients
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1 cup teriyaki sauce
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¼ cup lemon juice
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2 teaspoons minced fresh garlic
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2 teaspoons sesame oil
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4 skinless, boneless chicken breast halves
Directions
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Whisk teriyaki sauce, lemon juice, garlic, and sesame oil together in a bowl and pour into a resealable plastic bag. Add chicken, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour to overnight, turning every so often.
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When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate.
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Remove chicken from marinade and shake off excess. Discard remaining marinade.
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Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Editor's Note:
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
Nutrition Facts (per serving)
| 240 | Calories |
| 8g | Fat |
| 17g | Carbs |
| 25g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 240 | |
| % Daily Value * | |
| Total Fat 8g | 10% |
| Saturated Fat 1g | 7% |
| Cholesterol 67mg | 22% |
| Sodium 691mg | 30% |
| Total Carbohydrate 17g | 6% |
| Dietary Fiber 0g | 0% |
| Total Sugars 11g | |
| Protein 25g | 50% |
| Vitamin C 8mg | 8% |
| Calcium 21mg | 2% |
| Iron 1mg | 7% |
| Potassium 259mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
