Chicken Teriyaki

• 2 whole chicken breasts (about 2 pounds), halved
• 1/2 cup peanut oil
• 1/2 cup light soy sauce (Japanese style)
• 2 tbsp fresh ginger root, peeled and grated
• 2 garlic cloves, finely chopped
• 1 tbsp orange zest
• 1/4 cup sweet cooking rice wine (Mirin) or medium sherry

1. Arrange the chicken breasts in a single layer in a shallow glass or ceramic dish.

2. In a bowl combine the oil, soy sauce, ginger, garlic, orange zest, and rice wine. Pour over the chicken, cover, and marinate for 12 hours at room temperature or 24 hours in the refrigerator.

3. When you are ready to cook the chicken breasts, prepare the grill or heat the broiler. Cook the chicken breasts at least 8 to 10 inches away from the fire for 7 to 8 minutes on each side, beginning bone side away from the heat. Turn and baste at least twice during the cooking process.

Serving suggestion: Serve with rice and grilled veggies such as zucchini, tomatoes, onions, carrots.

From Chicken Breasts by Diane Rozas.