Chicken breasts marinated in teriyaki sauce, lemon, garlic and sesame oil, then barbecued. Leftovers are delicious on a green salad or sandwich.
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My husband and I loved the recipe. We marinated it for 1 hour and also put 1/2 as much teriyaki sauce and it was delicious. We left 2 pieces of chicken the full 24 hours and it wasn't as tasty as the day before. I hope this helps! All in all it was really tasty. - 30 Oct 2002 (Review from Allrecipes US | Canada)
I was hungry for chicken teriyaki so I only marinated it for about 5 hours. I didn't have sesame seed oil, so I left that out. Anyway, the chicken tasted great; the flavor went all through it. It was very moist and tender, too. I used about 3/4 cup of teriyaki sauce and everything else in the same proportions, although I had plenty of marinade for 6 chicken breast halves instead of four. - 20 Jan 2003 (Review from Allrecipes US | Canada)
I used about 3/4 cup of teriyaki sauce with sesame seeds already in it, 2 tsp. lime juice, a hearty squeeze of honey from the bottle, 2 tbs. minced garlic, and a small can of pineapple chunks(including the juice). These were the things I had on hand (no sesame oil). I marinaded chicken tenderloin strips in this for about 2 hours. I sprayed the grill with olive oil then put the chicken and pineapple chunks on skewers and grilled them. The whole family enjoyed this yummy "chicken on a stick." - 19 Jun 2008 (Review from Allrecipes US | Canada)