I had a yummy dinner tonight...Teriyaki Chicken with brown rice and brussel
sprouts

Grilled Teriyaki Chicken
6 servings

6 chicken thighs (I prefer thighs over breasts...a heck of a lot more
flavor, but use breasts if you like, just don't cook as long)

Marinade:
1/4 cup Japanese soy sauce (if you only have Chinese soy sauce, use that,
but there is a difference in flavors)
1 teaspoon sugar or honey
2 crushed garlic cloves (go for the fresh, please do NOT use garlic salt,
bleh)
1 tablespoon diced fresh ginger (please use fresh not powdered)
1/4 cup dry sherry or dry white wine
2 tablespoons orange juice
2 tablespoons olive oil

Marinade thighs in the above mixture for at least 1 hour up to 24 hours,
refrigerated.

I grill in my cast iron grill pan on the stove. This is a wonderful outside
grilling recipe, but on top of the stove is great, especially for us
apartment dwellers.

Anyway, I also grilled some brussel sprout halves. These things were HUGE! I
love sprouts! I brushed them with olive oil and grilled them in the pan with
the thighs.

I had a lovely dinner with a half cup of brown rice, a perfect meal.

Martha