ROASTED GARLIC TERIYAKI CHICKEN

Yesterday was a perfect day weatherwise in the Metro NYC area. So, off came the cover of the BBQ grill and dinner was cooked and eaten outside. We found this recipe in a magazine and it worked just fine for us:

2/3 cup Roasted Garlic Teriyaki Marinade and Sauce
1 Tablespoon (packed)of brown sugar
1 Tablespoon vegetable oil
6 boneless,skinless chicken cutlets

Combine teriyaki marinade, brown sugar and oil. Stir until sugar dissolves. Pour mixture into a zip-lock bag. Put chicken in bag, too. “Bleed” out the air in the bag and seal. Shake several times. Put bag in ‘fridge. Keep it there for two hours. Turn the bag once while in ‘fridge. Remove the chicken from the marinade. Grill the chicken 4 or 5 inches from hot coals for 12 to 15 minutes. Turn the chicken from time to time to ensure thorough cooking. Remove from grill. B’tayavon!

(RJR)