Grilled Teriyaki Chicken

This is the best chicken marinade I have ever tasted.  And that’s all I’m going to say.  Try it – you’ll be extremely glad you did.

  • 4 chicken breasts
  • 2 cups unsweetened pineapple juice
  • 1-1/2 cups teriyaki sauce (I just use the 10 oz. bottle)
  • 4 tablespoons brown sugar
  • 1 teaspoon rosemary leaves, crushed
  • 4 cloves garlic, minced (I used 4 tsp. minced garlic from the jar)

Prepare chicken by either poking with fork all over each chicken breast on both sides (so the marinade will soak in better) or smashing the chicken so the pieces are thinner.  I usually cut each chicken breast in half, and if there are pieces that are especially thick, I slice them horizontally.  You don’t have to do any of that.  I just like the chicken to have every opportunity to absorb the marinade.

Mix together remaining ingredients and pour over chicken breasts (I use a gallon size zip lock bag).  Let set overnight (I don’t usually get this done the night before so I do it first thing in the morning – it still gets about 8 hours of marinating).

Pour off marinade and cook chicken as desired.   My favorite way to cook this chicken is on the grill.  If that isn’t an option, I use my George Foreman grill or the oven (25 minutes at 400 degrees).

Serve with macaroni and cheese, a lettuce salad and garlic bread.  Yum.

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