Grilled Teriyaki Chicken

3/4 cup reduced sodium soy sauce
1/2 cup light brown sugar
2-4 garlic cloves smashed
2 tsp grated fresh ginger {optional}
ground black pepper

In a large resealable bag squish the marinade ingredients until the sugar is dissolved.  Add assorted chicken pieces {equal to one whole chicken} to the storage bag. Your first option is to place the bag in the refrigerator and allow the chicken to marinade for 3-4 hours and then grill...same day.  The second option is to freeze the chicken in the marinade placing in the refrigerator the night before you plan to cook. This allows the chicken to slowly defrost in the marinade.  Be sure to turn the bag occasionally to coat all pieces in both scenarios.  My personal preference is to freeze the chicken in the marinade when I am unpacking my groceries from the store.  One less thing to do during a busy work week.

Grill the chicken pieces until internal temperature reaches 165 degrees Fahrenheit {It takes a while, 20-30 minutes approximately, depending on your grill. Relax, sit on your patio and read a book, listen to a podcast, or check out any number of online platforms for social media.}Wrap tightly in aluminum foil and allow the chicken to rest for about 10 minutes.

Serve with your choice of vegetables and side.  I roasted peppers and broccoli in the oven and made my favorite macaroni salad to complete our meal.....all were prepped ahead.

Lunch Idea:
Chop leftover cold chicken in small pieces and mix with the macaroni salad for a delicious filling lunch.