Recipe of the week
Honey-glazed teriyaki chicken
By Joyce Barnett Special to the Acorn

2/3 cup Kikkoman teriyaki marinade and sauce
2 tablespoons honey
2 cloves garlic, pressed
1/2 teaspoon vegetable oil
4 boneless and skinless chicken breast halves

Combine first four ingredients. Remove and reserve 2 tablespoons mixture. Pour remaining mixture over chicken in a large plastic food bag. Press air out of bag and close top securely, turning bag over several times to coat chicken well. Marinate 30 minutes, turning bag over once.

Grill chicken five inches from the hot coals for six minutes on each side, or until chicken is no longer pink inside, brushing each side with the reserved sauce