In the United States, teriyaki dishes have become a hallmark of Japanese inspired cuisine. Teriyaki dishes can be a succulent main course or a flavorful side dish. These grilled teriyaki chicken breasts can be a filling meal for two or, with additional side dishes, a meal for four.

2 boneless, skinless chicken breasts

1 cup prepared teriyaki sauce or marinade

1. Place chicken and teriyaki marinade in a zipper lock bag. Gently squeeze to remove all the air and then seal the bag. Gently knead to cover all chicken surfaces with the marinade. Place bag in a bowl to contain any spills and place in the refrigerator. Marinate at least 4 to 6 hours but overnight is better. Turn several times during the marinade to re-coat the chicken with the sauce.
2. Remove the chicken from the marinade, drain and set aside. Place the marinade in small saucepan and heat to a boil, reduce heat and simmer until sauce thickens. Remove from heat and set aside.
3. Grill over medium high heat. Use a paper towel, wetted with cooking oil in tongs and brush the grill surface. Place chicken on grill. Turn over after three minutes and cook an additional three minutes. Turn and rotate ninety degree to make crossed grill marks. Brush lightly with the reserved marinade. Cook an additional three minutes. Brush with marinade and turn one last time. Cook an additional three minutes brushing several time with the marinade to make a nice glaze over the chicken. Cook an additional three minutes or until done (170°F. internal temperature).
4. Remove from grill and place on plate. Cover with foil. Allow to rest five minutes before cutting. Slice on an angle to make the chicken appear larger.