This is the marinade I use for grilled chicken for salad, but it can be used in any chicken dish - sandwiches, fried, etc.
1 lb (approx boneless, skinless chicken)
Â½ cup oil
Â½ cup teriyaki sauce
1 tsp toasted sesame oil
2 cloves garlic, crushed (I use the frozen cubes)
Â¼ tsp black pepper
Â¼ cup dry white wine (optional)
Combine all ingredients in a ziploc bag, shake to mix.
Place boneless, skinless chicken in bag and toss to cover all pieces. (I find the end result more flavorful if I cut the chicken into smaller pieces, but then it's a bit more of a hassle to make sure they get done evenly because you'll have to turn them individually.)
Seal bag and leave in refrigerator until ready to cook. Ideally, it should soak for several hours, but I have tossed it right on the griddle after just a few minutes and the sauce still makes it taste delicious.
Prepare as desired. I usually grill on a George Foreman machine, but you can also use a stovetop grill pan, frying pan, griddle, or whatever you prefer.
This chicken is delectable in salads or sandwiches.