Grilled Chicken Teriyaki

• 1/2 c. low sodium soy sauce
• 1/4 c. Chablis or other dry white wine
• 2 Tbsp. honey
• 2 cloves garlic, minced
• 1/2 tsp. ground ginger
• 6 (6 oz.) skinned chicken breast halves

1. Combine first 5 ingredients in a small bowl; stir well.
2. Place chicken in a shallow dish; pour soy sauce mixture over chicken. Cover and marinate in refrigerator 8 hours, turning occasionally. Remove chicken from marinade; place marinade in a small saucepan. Bring to boil; reduce heat and simmer 5 minutes.
3. Coat grill rack with cooking spray; place on grill over medium-hot coals.
4. Place chicken on rack and cook 20 to 25 minutes, until chicken is tender, turning and basting frequently with reserved marinade.
5. Yields 6 servings.
6. Protein 28.7, fat 3.4, carbohydrate 6.4, cholesterol 78, iron 1.0, sodium 589 and calcium 17.

soy sauce, chablis, honey, garlic, ground ginger, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=929466 (may not work)