Teriyaki Grilled ChickenUser Submitted Recipe
1/3 Cup Soy Sauce
1/4 Cup Canola Oil
2 Green Onions, Thinly Sliced
2 Tbsp. Plus 1 1/2 tsp Honey
2 Tbsp. Chicken Broth
2 Garlic Cloves, Minced
1 Tsp Minced Fresh Ginger Root
6 Bone-In Chicken Breast Halves (8 Oz Each)
In a large resealable plastic bag, combine the first 7 ingredients; add the chicken. Seal bag and turn to coat; refrigerate for at least 5 hours.
Drain and discard marinade. Prepare grill for indirect heat. Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 40-50 minutes or until a meat thermometer reads 170 degrees.