Grilled Teriyaki Chicken

I have this amazing recipe for Thai Peanut Noodles.Although, it can easily stand as a meal on its own. I decided it would make a great side to some protein, so I usually grill up some chicken. Normally I would use my mom's recipe for 7up Chicken which has you marinate the chicken in a can of 7up and some soy or teriyaki sauce. The problem is that I don't really plan my meals out a head of time and the 7up chicken needs a lot of time to marinade to soak up the flavor, more than the 3 or 4 hours I usually give it. So when I found this recipe for grilled chicken teriyaki on Pinterest I figured I'd try it out. It has a good flavor that still soaks if I don't marinate it long enough. However, the longer y ou marinated it the better it will be. It has become a go to recipe for teriyaki chicken for me and taste fabulous along side those Thai Peanut Noodles.

Grilled Teriyaki Chicken

• 3-4 skinless, boneless chicken breast 
• 1 cup teriyaki sauce
• 1/4 cup lemon juice
• 2 teaspoons minced fresh garlic
• 2 teaspoons vegetable oil
• 1 teaspoons Srirachi Chili Sauce (optional)

Place chicken, teriyaki sauce, lemon juice, garlic, oil, and chili sauce in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often. (I did not let mine sit for more than 5 or 6 hours and it still tasted great. Preheat grill to high heat. Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.