Mediterranean Glazed Chicken

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  • 6 boneless chicken breast halves
  • 1/2 cup Kikkoman Teriyaki Baste & Glaze
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon fennel seed, crushed
  • 1/2 teaspoon grated fresh orange peel


Rinse chicken under cold running water and pat dry with paper towels.

Combine teriyaki baste & glaze, vinegar, fennel and orange peel; brush chicken with mixture.

Cook chicken on grill 4 to 5 inches from hot coals 15 minutes, or until no longer pink in center, turning over and brushing every 5 minutes with remaining teriyaki baste & glaze mixture.