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1
Wash chicken breasts and cut in half (width-wise).
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2
Place chicken on a large cutting board and cover with a large clean trash bag.
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3
Pound with a meat mallet so that all pieces are about the same thickness.
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4
Place chicken in a large zipper bag.
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5
Teriyaki sauce: Whisk soy sauce, oil, ginger, sugar and garlic powder in a large measuring cup or bowl.
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6
Ingredients will try to separate so whisk vigorously.
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7
Give it a quick taste and add more sugar if desired.
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8
After whisking, before separation happens, pour about half of the teriyaki sauce into the bag with the chicken.
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9
Set reserved sauce aside.
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10
Close zipper bag and remove all air.
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11
Squeeze the chicken around from the outside to make sure all chicken has sauce on it.
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12
Allow to marinate for at least 30 minutes or up to 24 hours in the refrigerator.
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13
Grill: Place chicken pieces on grill for approximately 5 minutes on each side or when fully cooked, brushing with any sauce left in the bag before flipping.
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14
Do not over cook.
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15
Broiler: Preheat broiler and cook approximately 5 minutes on each side, brushing with any sauce left in the bag before flipping.
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16
Heat the reserved sauce for about 30 seconds in the microwave and pour a little over the chicken once served (if serving with rice sauce can be poured over rice, too).
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17
Serve with white rice, your favorite veggie and a salad.
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18
Enjoy!
