Chicken Teriyaki

Yield:  8 Servings

Ingredients

• ½ cup soy (125ml)
• ½ cup sherry (125ml)
• ½ cup brown sugar (125ml)
• ¼ cup rice wine vinegar (62ml)
• 1 tablespoon garlic, chopped (15ml)
• 1 ½ tablespoons ginger, grated (22.5ml)
• 1 tablespoon oil (15ml)
• 8 Chicken breasts

Directions

1. Add all of the ingredients with the exception of the chicken, into a sauce pan and bring to a boil. Reduce heat and simmer for 5 minutes just until infuse flavour. Let the sauce cool to room temperature.
2. Cut 8 chicken breasts into strips and place in a sealable plastic bag. Pour cooled marinade over top and place in the fridge to set up for a minimum of 2 and up to 4 hours.
3. Place the bamboo skewers in water and leave to soak for 30 minutes.
4. Thread the chicken strips on the soaked bamboo skewers and place on a tray.
5. Preheat the grill to medium high heat. Oil the grill and place the chicken skewers down on the grate on an angle. Rotate halfway after 1 minute to get cross hatch marks. Cook for approximately 3 minutes per side or until golden and chicken is cooked through.