Mediterranean Glazed Chicken

6 boneless chicken breast halves
1/2 cup Kikkoman Teriyaki Baste & Glaze
1 tablespoon balsamic vinegar
1/2 teaspoon fennel seed, crushed
1/2 teaspoon grated fresh orange peel

Rinse chicken under cold running water and pat dry with paper towels.

Combine teriyaki baste & glaze, vinegar, fennel and orange peel; brush
chicken with mixture. Cook chicken on grill 4 to 5 inches from hot coals 15
minutes, or until no longer pink in center, turning over and brushing every
5 minutes with remaining teriyaki baste & glaze mixture.

Makes 6 servings

This recipe courtesy of Back of the Box Recipes. Home Page

This recipe created by Kikkoman.