This is a great freezer item — just pour the cooled teriyaki sauce over boneless chicken breasts or thighs and freeze in a zip-top bag. They’ll be ready to toss on the grill or into a saute pan as soon as they’re thawed! The sauce is also great on salmon, pork or beef, or tossed with a quick noodle bowl. You can make a batch of sauce and keep it in the fridge for up to 2 weeks.

2 lbs. boneless, skinless chicken breasts
1 cup tamari or soy sauce
3/4 cup water
6 tablespoons honey
4 tablespoons brown sugar
2 cloves garlic, finely minced
1 tablespoon finely grated fresh ginger

In a small saucepan, combine the sauce ingredients (tamari through ginger) and bring to a boil over high heat. Reduce the heat to medium and simmer for 7-10 minutes, until fragrant and slightly reduced. Allow the sauce to cool before marinating chicken.
Pour the cooled sauce over the chicken breasts in a shallow dish or zip-top bag. Allow the chicken to marinate for at least 1 hour and up to 8 hours before cooking.
Preheat a grill to medium heat. Remove the chicken from the marinade and grill for 5-6 minutes per side. Allow to rest for 5 minutes before serving. If desired, boil the leftover marinade in a saucepan for at least 5 minutes (to be sure there are no active bacteria from the raw chicken) and drizzle over the cooked chicken.