Grilled Chicken Breasts Teriyaki

2 Tbls. soy sauce
2 Tbls. dry sherry
1 Tbls veg. oil
2 tsp. sugar
2 tsp minced fresh ginger
1 clove garlic, crushed
2 bone-on chicken breast halves

Mix together soy sauce, sherry, oil, sugar, ginger and garlic.   Pour over chicken breast halves in 1-at resealable plastic bag.   Seal bag, turn chicken to coat well.   Refrigerate several hous or overnight, turning chicken in bag several times to marinate evenly.

Place chicken on oiled grill rack 4-6 inces over white-hot coals and cook, basting with remaining teriyaki marinade and turning as necessary, until juices run clear with not trace of pink - about 25-30 minutes. Or, bake in preheated 350 oven 45-50 minutes, or until done.

2 servings