- 2 tablespoons of red wine vinegar
- 1/4 cup of teriyaki sauce
- 2 tablespoons of lemon juice
- 2 garlic cloves, crushed
- 1 tablespoon of olive oil or vegetable oil
- 6 boneless chicken breasts, skinned and halved
Combine the red wine vinegar, teriyaki sauce, lemon juice, and garlic into a large mixing bowl. Add the chicken breasts to the marinade. Cover and chill in the refrigerator for at least 1 hour, preferable longer, so the chicken really absorbs the flavor of the teriyaki and other ingredients. Turn the chicken breasts occasionally while in the marinade so they get well coated with all the juices. Remove the marinade from the fridge and set aside.
Heat the BBQ plate or grill which you have lightly oiled. Cook the chicken on one side for 15 minutes brushing the meat with the marinade occassionally. Turn the chicken breasts and continue to cook for 20 minutes or so, until the chicken is tender and the juices are running clear. Allow the chicken to cool down for 10 minutes before serving.
Serve the teriyaki chicken with some green like steamed snow peas and rice.