Grilled Teriyaki Chicken

Ingredients

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

Directions

 * 1) Wash Chicken Breasts, removing all excess fat; pat dry.
 * 2) Pour Teriyaki sauce in Pyrex dish to cover bottom.
 * 3) Note:
 * 4) A small deep dish is best - large enough to hold all breasts and still leave about an inch or two open space at top).
 * 5) Place Chicken breasts into dish, adding Teriyaki sauce between breasts to coat.
 * 6) Sprinkle lightly with pepper.
 * 7) Let marinade stand for 1/2 hour, turning breasts about every 5 to 10 minutes.
 * 8) Note:
 * 9) If you let the breasts stand in the marinade too long the flavor becomes too harsh.
 * 10) Too short and you won't get the Teriyaki flavor.
 * 11) 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)
 * 12) 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.
 * 13) Turn breasts over, lightly coat with marinade, and let cook an additional seven (7) minutes.
 * 14) Optional:
 * 15) When turning the breasts, place the marinade on the grill, away from flame.
 * 16) This will allow the marinade to warm a bit for the next step.
 * 17) Remove breasts to cutting board and let stand for 2 to 3 minutes.
 * 18) This will ensure the Chicken will cook all the way through, yet still remain moist.
 * 19) Slice the breasts length-wise into strips about 1/2 inch wide.
 * 20) If the Chicken is thick, rotate the strip and cut again to create strips about 1/2