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1
Prepare the homemade teriyaki sauce ahead of time; its 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).
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2
In a medium-sized food storage container, whisk together the soy sauce, juice, ginger, and red pepper flakes.
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3
Slowly whisk in the oil.
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4
In a separate small bowl, set aside about 2 1/2 tablespoons of the teriyaki sauce, cover and refrigerate.
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5
Add the garlic into the medium-sized food container and whisk until combined.
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6
Add the chicken, ensuring that all sides of each piece of chicken are submerged in the sauce.
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7
Cover the container and refrigerate for 6-24 hours.
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8
Heat the grill to medium heat.
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9
Remove chicken from the marinade and discard that marinade.
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10
Place the chicken on the hot grill.
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11
Cook the first side for about 6 minutes, and allow it to cook without pressing down or moving the chicken.
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12
Flip to the other side and cook, without pressing down on or touching the chicken, about 6 minutes more.
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13
Take out the separate small bowl containing the 2 1/2 tablespoons of teriyaki that was set aside earlier.
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14
When the chicken is just cooked through, brush on this additional teriyaki.
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15
Flip the chicken and brush again.
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16
Remove the chicken from the grill to a clean plate and allow it to rest about 5 minutes, lightly tented with foil.
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17
Serve.
