Enjoy grilling Greensbury's organic, free-range chicken breast made with teriyaki sauce, garlic, and bay leaf.

Created by: Gary of Cooking Outdoors


  • 4 garlic cloves, smashed
  • 1 bay leaf
  • 2 tablespoons teriyaki sauce
  • 2 teaspoons Kosher salt
  • 2 teaspoons fresh ground black pepper
  • 6 boneless, skinless organic free range chicken breast halves (about 6 ounces each) 
  1. In a large bowl, combine the garlic, bay leaf, teriyaki sauce, salt, and pepper.
  2. Add the chicken and turn to coat. Cover and marinate in the refrigerator for at least 2 hours or up to overnight.
  3. Prepare a grill for cooking over medium-high heat.
  4. Oil the grill rack. If using a charcoal grill, prepare a solid bed of medium-hot coals.
  5. If using a gas grill, preheat to high and close the lid, then open the lid and lower the heat to medium-high (you can hold your hand one to 2 inches above the grill level only 3 to 4 seconds). Note: I used the Island Grillstone
  6. Remove the chicken from the marinade and pat dry gently with paper towels.
  7. Discard the marinade.
  8. Cover and cook for 6 minutes.
  9. Uncover, turn the chicken, and cook until cooked through (cut to test) and the juices run clear, 6 to 8 minutes longer.