4 skinless, boneless chicken breast halves 1 cup teriyaki sauce 1/4 cup lemon juice 2 teaspoons minced fresh garlic 2 teaspoons sesame oil
To Marinate: Place chicken, teriyaki sauce, lemon juice, garlic and sesame oil in a large, resealable plastic bag. Seal bag and shake to coat. Place in refrigerator or cooler for 24 hours, turning every so often. Preheat grill for medium high heat and lightly oil grate. Remove chicken from bag, discarding any remaining marinade, and grill for 6 to 8 minutes each side, or until juices run clear when pierced with a fork.