Preparation:
Prepare Pico de Gallo: Dice 1 medium tomato, 1 whole jalapeno pepper and 1/2 avocado, peeled and seeded.
Combine with 1/4 cup minced red onion, 1 tablespoon Kikkoman Teriyaki Sauce, 2 teaspoons lime juice and 1 1/2 teaspoons minced fresh cilantro. Let stand at room temperature 2 hours for flavors to blend.
Rinse chicken and pat dry with paper towels; place in large plastic bag.
Combine remaining ingredients; pour over chicken. Press air out of bag; close top securely.
Marinate 1 hour; turn bag over occasionally. Reserving marinade, remove chicken and place on grill 5 to 7 inches from hot coals.
Cook 15 to 18 minutes or until chicken is tender; turn over and baste with reserved marinade occasionally.
Serve with Pico de Gallo.
Source: SPICE UP YOUR MEALS! with Kikkoman Teriyaki Sauces |
