Ingredients:

• 4 chicken breasts
• ¼ c soy sauce
• 3 Tbs honey
• 1 lime, juiced
• 3 Tbs olive oil
• 2 Tbs mirin, rice wine vinegar or white wine vinegar
• 2 cloves garlic, chopped
• 1 Tbs ground ginger
• 1 Tbs salt
• ¼ Tbs ground black pepper
• Two dashes of red pepper flakes

IDEAS ON HOW TO USE CHICKEN:

• Salad with chicken: Add sliced chicken to mixed garden salad with mandarin oranges and top with teriyaki sauce (recipe below)
• Chicken wraps: Wrap thinly sliced chicken with shredded lettuce, shredded carrots, and chopped broccoli.  Sprinkle teriyaki sauce on wrap or use as a dip.
• Rice bowl: Chop chicken and mix with brown rice, shredded or sliced carrots, steamed broccoli and/or snap peas, and teriyaki dressing. (This dish works well hot or cold.)

RECIPE:

Pound chicken to even thickness.   Cut each breast in half.  Sprinkle with salt and pepper on both sides.

Line bowl with gallon sized ziplock bag.  Add ingredients and mix.

Add chicken to bag.  Squeeze all air from bag and seal.  Massage marinade into chicken and refrigerate for at least 30 minutes but NO MORE than an hour.   Flip bag over half way through marinating time.

Grill chicken on hot grill approximately 8-10 mins on each side depending on thickness of chicken.  (Internal temp should reach at least 165 degrees.)

TERIYAKI DRESSING

• ¼ c soy sauce
• 3 Tbs honey
• ½ lime, juiced
• 3 Tbs olive oil
• 2 Tbs mirin, rice wine vinegar or white wine vinegar
• 1 clove garlic, finely chopped
• 1 tsp ground ginger
• Two dashes of red pepper flakes

Prepare vinaigrette 30 minutes to three days before use.  Refrigerate dressing when not in use.