Teriyaki glazed chicken will be a crowd pleaser at your next cook-out.
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1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt, melted
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1/2 teaspoon ground ginger
4 (4- to 5-ounce) boneless skinless chicken breasts
Green onions, sliced, if desired
Combine all marinade ingredients in bowl; set aside.
Place chicken breasts into large resealable plastic food bag. Pour half of marinade over chicken. Reserve remaining marinade. Tightly seal bag; turn bag several times to coat chicken. Place bag into 13x9-inch pan. Refrigerate, turning bag occasionally, at least 30 minutes.
Heat gas grill to medium or charcoal grill until coals are ash white.
Remove chicken from bag; discard marinade from bag. Place chicken onto grill; grill 5 minutes; turn chicken. Brush with reserved marinade. Continue grilling, turning chicken occasionally and brushing with marinade, 12-15 minutes or until internal temperature reaches 165ºF and juices run clear when pierced with fork. Garnish with sliced green onions, if desired.
If butter in reserved marinade solidifies, microwave 5 seconds on low; stir until smooth.
Summertime is always filled with grilling and good food, so use these special beat-the-heat recipes to make the party a success.