Ingredients
1/4
cup frozen orange juice concentrate, thawed
3
tablespoons teriyaki baste and glaze
2
tablespoons brown sugar
1
tablespoon grated gingerroot
1/2
teaspoon salt
1/4
teaspoon crushed red pepper flakes
4
boneless skinless chicken breast halves
Preparation
Heat grill. In shallow dish or resealable plastic bag, combine all ingredients except chicken; mix well. Add chicken; turn to coat. Cover dish or seal bag; let stand at room temperature for 15 minutes to marinate.
When ready to grill, remove chicken from marinade; discard marinade. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until chicken is fork-tender and juices run clear, brushing with marinade and turning once.
