Teriyaki Chicken 3-4 pounds chicken breast halves, skin on rinsed in cold water and patted dry ¾ cup soy sauce 1 teaspoon grated fresh ginger root 1 clove garlic, crushed ¼ cup white wine or sherry ½ teaspoon MSG or salt 1. Mix soy sauce, ginger, garlic, wine/sherry, MSG/salt in large bowl. Add chicken and marinate 2-6 hours. 2. Prepare VCS grill for direct grilling. 3. Place breasts on lower grill surface, skin side down, over medium heat 350 degrees F 4. Grill breasts turning once after 5-6 minutes. Grill 5-6 minutes longer until meat is opaque throughout and the juices run clear or meat thermometer in the thickest portion of breast reads 175-180 degrees F. 5. Remove and cover with foil. Allow to sit 10 before serving. Makes: 4-6 servings