4boneless skinless chicken breasts cut in half lengthwise
2/3cuplow sodium soy saucemust be low sodium or it will be too salty!
1/3cupextra virgin olive oil
1/3cupcoconut oil
1/4cuppineapple juice
2Tbsp.liquid smoke
1Tbsp.spicy brown mustard
1tsp.garlic powder
1tsp.black pepper
1/2cupteriyaki sauce
Instructions
Place everything except the chicken and teriyaki sauce in a blender and blend on high speed until completely mixed. Measure 1/2 cup of marinade and set aside for kabobs. Place Chicken in a large Ziploc bag and pour remaining marinade over it and place in the refrigerator for at least one hour, but up to four. Heat grill on high, oil grill grates and grill chicken about 4-5 minutes per side or until juices run clear when cut at the thickest part. remove from the grill and brush chicken with teriyaki sauce on both sides and let rest 5 minutes before serving. *If you will be making the vegetable kabobs we will be posting about tomorrow, reserve 1/2 cup of the marinade.
Be careful not to overcook. Many people cook chicken on the grill until there are no juices when cut open, remember that the chicken will continue to cook for up to 5 minutes after you remove it from the heat, as long as the juices are clear and the center is no longer pink you do not need to worry about under cooked chicken.