- Pour 3 Tbsp. less sodium teriyaki sauce over chicken in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat chicken thoroughly. Refrigerate 1 to 2 hours; turn bag over occasionally.
- Meanwhile, toss together cucumber, radishes and green onion. Blend vinegar, sugar and remaining 1 Tbsp. less sodium teriyaki sauce. Pour over cucumber; stir to combine. Let stand 1 hour.
- Cook chicken on grill 4 to 5 inches from hot coals 12 minutes, or until chicken is no longer pink in center, turning over occasionally.
- Serve with cucumber salsa.
Grilled Teriyaki Chicken and Salsa
Yield
Yield: 4 servings
kikkoman products used:
ingredients
4 tablespoons Kikkoman Less Sodium Teriyaki
Marinade & Sauce, divided
4 boneless, skinless chicken breast halves
1 medium cucumber, seeded and chopped
1 bunch radishes, trimmed and chopped
1 green onion, thinly sliced
4 teaspoons Kikkoman Rice Vinegar
1-1/4 teaspoons sugar
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
