
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Tokyo Teriyaki Chicken
Tokyo Teriyaki Chicken
Tokyo Teriyaki Chicken
Rated 5.0 stars by 1 users
Category
Chicken
Author:
Vision Grills
Prep Time
30 minutes
Cook Time
25 minutes

Ingredients
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3-4 pounds chicken breast halves, skin on, rinsed in cold water and patted dry
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¾ cup soy sauce
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1 teaspoon grated fresh ginger root
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2 cloves of garlic, crushed
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1½ teaspoons of Coahuila sauce
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¼ cup white wine or sherry
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½ teaspoons of freshly ground sea salt
Directions
Prepare Kamado for grilling (set to 350° F) — allow 20-30 minutes. Use lava stone and heat deflector bracket.
Mix soy sauce, ginger, garlic, Coahuila sauce, wine/sherry, and salt in large bowl. Add chicken and marinate 2-6 hours.
Place chicken breasts on lower grill surface, skin side down, over medium heat 350° F.
Grill breasts turning once after 4-6 minutes. Grill 4-6 minutes longer until chicken is opaque throughout and the juices run clear or meat thermometer in the thickest portion of breast reads 175-180° F.
Remove and cover with foil. Allow to sit 10 minutes before serving.