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Pan-grilled chicken teriyaki
Pan-Grilled Chicken Teriyaki
Preparation
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Wash and clean the chicken pieces, then towel dry.
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Make teriyaki sauce. Marinate chicken pieces for several hour or overnight in the refrigerator.
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Coat the grill pan with cooking spray. Lay the chicken pieces on the pan skin side down and cook as you would on a charcoal/gas grill.
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Turn the chicken several times for even cooking and brush with the marinade every so often.
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Chicken teriyaki may be served hot or cold but we prefer hot with hot rice.
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The sauce/marinade can also be used with other meats and fish.
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