Easy Grilled Teriyaki Chicken

Prepare the homemade teriyaki sauce ahead of time; it’s best if the chicken marinates in it for at least 6 hours and up to 24 hours ahead of time (24 hours is recommended for maximum flavor).

In a medium-sized food storage container, whisk together the soy sauce, juice, ginger, and red pepper flakes. Slowly whisk in the oil.

In a separate small bowl, set aside about 2½ tablespoons of the teriyaki sauce, cover and refrigerate.

Add the garlic into the medium-sized food container and whisk until combined. Add the chicken, ensuring that all sides of each piece of chicken are submerged in the sauce. Cover the container and refrigerate for 6-24 hours.

Heat the grill to medium heat.

Remove chicken from the marinade and discard that marinade. Place the chicken on the hot grill. Cook the first side for about 6 minutes, and allow it to cook without pressing down or moving the chicken. Flip to the other side and cook, without pressing down on or touching the chicken, about 6 minutes more.

Take out the separate small bowl containing the 2½ tablespoons of teriyaki that was set aside earlier. When the chicken is just cooked through, brush on this additional teriyaki. Flip the chicken and brush again. Remove the chicken from the grill to a clean plate and allow it to rest about 5 minutes, lightly tented with foil. Serve.