Orange Teriyaki Chicken
The tangy orange-mustard sauce that glazes this grilled chicken is a delicious change from the typical tomato-based barbecue sauce.
6 large bone-in chicken breast halves with skin
1/2 cup bottled teriyaki sauce
1/2 frozen orange juice concentrate
- Rinse chicken breasts. Pat dry with paper towels. Place in a plastic bag set into a shallow dish.
- Combine teriyaki sauce and orange juice concentrate. Pour marinade over chicken and close the plastic bag. Marinate in the refrigerator for 6 to 24 hours, turning occasionally.
- Remove from refrigerator and drain the chicken, reserving the marinade. In a small saucepan, bring the reserved marinade to a boil and cook for 2 minutes.
- Grill chicken, bone side up, on an uncovered grill directly over medium coals for about 10 to 12 minutes each side or until juices run clear. Brush often with the reserved marinade. Serve.
Makes 6 servings.