- Servings: 6
- 6 boneless chicken breast halves
- 1/2 cup Kikkoman Teriyaki Baste & Glaze
- 2 tablespoons burgundy wine
- 2 cloves garlic, pressed
- 1/8 teaspoon black pepper
DirectionsRinse chicken under cold water and pat dry with paper towels.
Combine teriyaki baste & glaze, wine, garlic and pepper.
Place chicken on grill about 5 inches from hot coals. Cook 12 to 14 minutes, or until chicken is no longer pink in center, turning over and brushing frequently with baste & glaze mixture during last 5 minutes of cooking time. (Or, place chicken on rack of broiler pan; brush with baste & glaze mixture. Broil 4 to 5 inches from heat 7 minutes on each side, or until no longer pink in center, brushing occasionally with remaining baste & glaze mixture.