Lemon Teriyaki Chicken

Nov 02, 2009
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  • ½ Cup lemon juice (about 2 lemons)
  • ½ Cup soy sauce
  • ¼ Cup sugar
  • 3 Tablespoons brown sugar
  • 2 Tablespoons water
  • 2 garlic cloves chopped
  • ½ teaspoon freshly grated ginger root
  • 6 boneless chicken breasts (or up to 3 pounds)


  1. Take a zip lock bag and place all the ingredients (except the chicken) in it and mix well together.
  2. Then add the chicken and seal the bag well.
  3. Refrigerate the bag at least 6 hours.
  4. When ready to bake, pour the chicken and all of the marinade into a non-greased baking dish and bake in an oven preheated to 350'F for approximately 45 minutes.
  5. Serve hot.

Chicken breasts marinated in teriyaki sauce, lemon, garlic, and sesame oil, then grilled to a tasty finish.

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