Grilled Teriyaki Chicken

Ingredients

 * 3 boneless, skinless chicken breasts
 * 1 cup teriyaki sauce
 * dash pepper

Directions
Wash Chicken Breasts, removing all excess fat; pat dry. Pour Teriyaki sauce in Pyrex dish to cover bottom. (note: a small deep dish is best - large enough to hold all breasts and still leave about an inch or two open space at top). Place chicken breasts into dish, adding Teriyaki sauce between breasts to coat. Sprinkle lightly with Pepper. Let marinade stand for 1/2 hour, turning breasts about every 5 to 10 minutes. (note: if you let the breasts stand in the marinade too long the flavor becomes too harsh. Too short and you won't get the Teriyaki flavor). While the chiken rests in the marinade this is the perfect time to prepare the other dishes for your meal (see at end for my favorites) Remove breasts from marinade (save marinade) and place cut-side up on medium-high grill (either charcoal or gas), cover and let cook for eight (8) minutes. Turn breasts over, lightly coat with marinade, and let cook an additional seven (7) minutes. Optional: when turning the breasts, place the marinade on the grill, away from flame. This will allow the marinade to warm a bit for the next step. Remove breasts to cutting board and let stand for 2 to 3 minutes. This will ensure the chicken will cook all the way through, yet still remain moist. Slice the breasts length-wise into strips about 1/2 inch wide. If the chicken is thick, rotate the strip and cut again to create strips about 1/2