4 skinless, boneless chicken breast halves
1 cup teriyaki sauce
1/4 cup lemon juice
2 teaspoons minced fresh garlic
2 teaspoons sesame oil
Marinate the chicken with all ingredients.
Place in refrigerator for 24 hours, turning
every so often.
Lightly oil the grill grate.
Remove chicken from the bowl &
discarding any remaining marinade.
Grill for 5 to 10 minutes each side, or
Serve with rice & steamed baby bok choy.