cookbook

Ingredients

• 4 skinless, boneless chicken breast halves
• 1 cup teriyaki sauce
• 1/4 cup lemon juice
• 2 teaspoons minced fresh garlic
• 2 teaspoons sesame oil

Directions

1. Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often.
2. Preheat grill for high heat.
3. Lightly oil the grill . Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.