• Whisk marinade ingredients together in a 8-10 cup (2 L) glass container with a lid.
• Place chicken breasts in the marinade and turn to coat, then secure the lid to the container.
• Marinate the chicken for at least 2 hours, and up to 24 hours, in the refrigerator.
• Flip the chicken in the marinade halfway through.
• Remove the chicken from the refrigerator at least 1 hour before cooking at let it sit at room temperature in the marinade. You can also remove the chicken from the marinade and let it sit in the baking dish until it's close to room temperature. This is critical to avoid “rubbery” chicken, which is caused when the chicken changes temperature drastically in a short amount of time.

Make Teriyaki Sauce for Serving

• NOTE: Some people boil the marinade and use it as a sauce. I do not prefer to do this. So, I suggest making my homemade teriyaki sauce while the chicken is marinating to use to serve with this dish.
• Keep about ¼ cup in the saucepan (for basting) and transfer the rest to a pyrex measuring cup with a handle and spout for serving.

To Bake the Teriyaki Chicken

• Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
• Spray a 9x13" baking dish with non-stick cooking spray or coat with oil.
• Place chicken breasts in the greased baking dish in a single layer.
• Bake for 30-40 minutes – or until the chicken is 160 degrees Fahrenheit (71 degrees Celsius). NOTE: Baking time depends greatly on the thickness of your chicken breasts.
• Baste the chicken with homemade teriyaki sauce every 10 minutes.

Grill the Teriyaki Chicken

• Grill the chicken breasts over medium heat until the chicken reaches an internal temperature of 160 degrees Fahrenheit (71 degrees celsius). Flip the chicken once halfway through cooking. Cook time depends on the thickness of your breasts.
• Brush with homemade teriyaki sauce every 5 minutes.