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Stock Yard Restaurant: Teriyaki Chicken

Teriyaki Chicken

Stock Yard Restaurant Recipe

Serves 4

2 cups pineapple juice
1 cup sugar
1 tablespoon fresh grated ginger
1/4 cup soy sauce
1 tablespoon cider vinegar
1 cup light brown sugar
4 chicken breasts, skinless, boneless
pineapple rings for garnish

In a medium saucepan combine the sugar, pineapple juice, ginger, soy sauce, vinegar and brown sugar. Bring to a boil over medium heat just until the sugar dissolves then set aside to cool.

Reserve 1/2 cup of marinade and set aside. Place the breasts in a bowl or plastic bag, cover with the marinade and refrigerate at least 3 to 4 hours.

Preheat oven to 375 degrees. Grease a 15x10 inch baking pan. Transfer the chicken to prepared bakeing pan and bake for 45 minutes or until the chicken is tender and no longer pink. Remove chicken from the oven and brush with resrved marinade. Top each breast with a pineapple ring and serve over a bead of rice

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