Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: rinse chicken breasts. pat dry with paper towels. place in a plastic bag set into a shallow dish. to make marinade: combine teriyaki sauce and orange juice concentrate. pour marinade over the chicken and close the plastic bag. marinate in the refrigerator for 6 to 24 hours, turning occasionally. remove from refrigerator and drain the chicken, reserving the marinade. in a small saucepan, bring the reserved marinade to a boil and cook for 2 minutes. grill the chicken, bone side up, on an uncovered grill directly over medium coals for 20 minutes. turn the chicken and grill for 20 to 30 minutes more or until tender, brushing often with the reserved marinade. serve.

Target recipe: combine teriyaki sauce, ginger and garlic powder. pour into large plastic bag with chicken pieces. press air out, tie top securely. turn over several times to coat chicken pieces. refrigerate 8 hours or overnight. remove chicken, reserving marinade. combine egg and 2 tablespoons of reserved marinade, set aside. combine pecans and flour on large plate. dip chicken pieces into egg mixture, then roll in pecan mixture, coating all sides. place chicken pieces, skin side up, on rack placed in large baking pan. bake at 350 degrees for 50 minutes, or until chicken is tender. cool slightly, then serve. or, chill in refrigerator 4 hours or overnight. wrap in foil, and transport packed in ice cooler to your picnic! yields 8 servings.