Chicken Teriyaki

TERIYAKI SAUCE: (Use this recipe if store bought Teriyaki marinade is not available)
Combine the following in a sauce pan, 2 cups soy sauce, 1 cup sugar, 1 tbsp molasses (optional), 1 oz dry sherry or bourbon. Cook over low heat stirring until sugar has dissolved. Add 1 tbsp freshly grated ginger and 3 cloves garlic (grated). Strain to remove the ginger and garlic. Set aside to cool.

1. Set aside some of the Teriyaki marinade for basting and sauce.
2. Trim 4 chicken breast halves with skin on.
3. Place the chicken breasts in a re-sealable bag together with the Teriyaki marinade.
4. Make sure that all the air is removed from the bag before sealing the bag.
5. Place in the ref and keep overnight.
6. Heat some oil on a grilling pan and place the grill the chicken breasts skin side down first.
7. Because of the sugar the chicken will easily get charred. Once grill marks appear turn and grill the other side.
8. Baste the chicken with the marinade that was set aside earlier. Do not use the marinade that you already have used for the chicken.
9. To keep the chicken moist without the getting the chicken burnt, place in an oven pre-heated at 350’F and cook for an additional 5-7 minutes.
10. Let the chicken rest for 3 minutes and chop into strips.
11. Simmer the remaining basting marinade in a sauce pan just to heat through.

To serve, place the chopped chicken on top of a bed of shredded iceberg lettuce (you may also add slices of tomatoes and cucumber) and drizzle some of the Teriyaki sauce on top and sprinkle some toasted sesame seeds.