Teriyaki Grilled Chicken

6

⅓ Cup Soy Sauce ¼ Cup Canola Oil 2 Green Onions, Thinly Sliced 2 Tbsp. Plus 1½ teaspoon 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.