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Teriyaki Chicken with Grilled Tomatoes

Serves 4


  • 1/2 Cup Kikkoman Teriyaki Takumi Collection, original
  • 2 Limes, juiced
  • 3 Tablespoons Clifford Bay sauvignon blanc wine
  • 5 Cloves garlic, minced
  • 1/2 bunch frush cilantro, chopped
  • 2 Pounds boneless skinless chicken breast
  • 2 Florida tomatoes, sliced 3/4-inch thick
  • 2 Tablespoons Private Selection olive oil
  • Salt and pepper to taste


  1. Combine first five ingredients in a mixing bowl and stir well.
  2. Place in a zippy bag with the chicken and refriderate for 1-2 hours.
  3. Remove the chicken from the marinade and place on a hot grill.
  4. Discard marinade. Grill the chicken over high heat for 2 minutes per side.
  5. Lower the heat and continue to grill until just done. Remove and set aside on a clean plate.
  6. Brush the sliced Florida tomatoes with the oil and season to taste with salt and pepper.
  7. Place on a hot grill for 30 seconds per side. Serve with the chicken.

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