Grilled Teriyaki Chicken

Combine teriyaki sauce, lemon juice, minced garlic, and sesame oil in a bowl and mix until well combined. Transfer the mixture to a resealable plastic bag, then add the chicken and coat it evenly with the marinade. Remove as much air as possible from the bag before sealing it tightly. Refrigerate for at least 1 hour or up to overnight, occasionally turning the bag to ensure even distribution of flavors.

When you're ready to cook, heat up an outdoor grill to its highest temperature and brush the grates lightly with oil. Remove the chicken from the marinade, letting any excess liquid fall away. Discard the remaining marinade and proceed with cooking the chicken on the preheated grill, flipping it every 6 minutes or so until it reaches an internal temperature of at least 165 degrees F (74 degrees C), indicated by the chicken being no longer pink in the center and the juices running clear.