Grilled Chicken Teriyaki
An easy but great recipe for summer grilled chicken.

Servings: 4

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

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 several times.

Preheat grill for high heat.

Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear.

NOTE: The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cook time, etc., the actual amount of the marinade consumed will vary.

Per Serving: 216 Calories; 4g Fat (15.8% calories from fat); 1g Saturated Fat; 32g Protein; 13g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 2837mg Sodium. Exchanges: 4 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat.

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