Kevin's Teriyaki Chicken42 Reviews
- Prep: 10 min
- Cook: 15 min
- Ready In: 1 day 25 min
“My uncle has got to be one of the best cooks that I know. When we have a family get together, this dish is often requested.” - by Amy Johnson
Original recipe yields 4 servings
- In a large bowl, mix together the pineapple juice, soy sauce, ginger, garlic powder, and white pepper. Reserve a small amount of the marinade separately for dipping later.
- Place chicken in marinade, and add enough water to cover. Cover, and refrigerate for 24 hours.
- Heat an outdoor grill for medium-high heat.
- Brush grate lightly with oil. Grill chicken 5 to 7 minutes per side, depending on thickness. Chicken is done when inside is no longer pink and juices run clear.
Amount Per Serving (4 total)
- 257 cal
- 2.3 g
- 15.2 g
Based on a 2,000 calorie diet
Reviews (42)Rate This Recipe
"The chicken was moist, tender and absolutely delicious. I saved the marinade, brought it to a boil, simmered and then added cornstarch which made a really nice sauce. Thank you Amy!!..." See more"
"I absentmindedly marinated my chicken for two days and thought it might not be so great. IT WAS! Tender and juicy. I think this would be great for taking on a camping trip...." See more"
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