GRILLED CHICKEN TERIYAKI

4 skinless, boneless chicken breast halves

1 cup teriyaki sauce

1/4 cup lemon juice

2 teaspoons minced fresh garlic

2 teaspoons sesame oil

METHOD:

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.