1-Getting started: with this marinated grilled teriyaki chicken is simple and fun. First, whisk together the marinade by mixing 1/2 cup low-sodium soy sauce, 1/3 cup mirin, 3 tablespoons packed light brown sugar, 2 tablespoons honey, 2 tablespoons rice vinegar, 1 tablespoon minced garlic, 1 tablespoon peeled and minced fresh ginger, and 1/2 teaspoon toasted sesame oil in a bowl. Save 1/2 cup of this mixture for later and pour the rest over 2 1/2 pounds of trimmed chicken in a sealed bag, then chill in the fridge for 1 to 8 hours.

2-Next, fire up your grill to medium heat, around 375°F, and make sure the grates are clean and oiled to avoid sticking. Place the chicken on the grill and cook for 5 to 7 minutes on each side until it hits an internal temperature of 165°F. While the chicken grills, simmer the reserved marinade with 2 tablespoons of water in a pan, then thicken it by whisking in a slurry of 1 tablespoon water and 1 1/2 teaspoons cornstarch for about 30 seconds.

3-Brush the thickened sauce over the grilled chicken before serving, and add sliced green onions and sesame seeds for a nice touch. For a different approach, bake the chicken at 400°F for 20 to 30 minutes in a greased dish with the sauce poured over it. Remember to let the meat rest before slicing to keep it juicy, and always monitor the temperature to prevent dryness.

4-Prepare your marinade ahead for deeper flavor infusion.

5-Use a thermometer to check doneness accurately.

6-Experiment with garnishes to elevate the presentation.