Sunday, July 15, 2012


4 skinless, boneless chicken breast halves
1 cup teriyaki sauce
1/4 cup lemon juice
2 teaspoons minced fresh garlic
2 teaspoons sesame oil


Marinate the chicken with all ingredients.

Place in refrigerator for 24 hours, turning
 every so often. 

Lightly oil the grill grate.

Remove chicken from the bowl &
discarding any remaining marinade.

Grill for 5 to 10 minutes each side, or
until cooked.
Serve with rice & steamed baby bok choy.

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