Teriyaki Grilled Chicken
2 tablespoons reduced-sodium soy sauce
2 garlic cloves – minced
1/2 teaspoon minced peeled gingerroot
salt to taste
ground black pepper to taste
2 tablespoons canola oil
1 large sweet potato peeled-cut into 1/4-inch slices
12 green onions
1 package oriental-seasoned boneless chicken breasts, about 1 pound
2 cups hot cooked rice
Prepare grill for cooking.
In medium bowl, combine soy sauce, garlic, ginger, salt and pepper; whisk in oil. Add sweet potato and scallions; toss to coat with soy sauce mixture.
On cooking surface of grill, 5 to 6 inches from heat source, cook potato and scallions, until potato is tender, about 10 to 15 minutes, turning occasionally and basting frequently with seasoning mixture.
Meanwhile, grill chicken until cooked through, about 8 to 10 minute, turning occasionally.
Serve together over rice.