Great! At last I found the best teriyaki chicken recipe... my kids are just crazy over it.

Very good. I would make again.

Good - not GREAT......Did as recipe required.

This was just okay for us. Thanks for letting us try.

Tried this on the 4th of July for family and friends, and it was Awesome. We just loved it. I found it not too salty at all.....and did marinate it for the full 24 hours. I used chicken tenderloins. This will be a major staple at my house from now on! Thanks for the great recipe!

We really enjoyed this recipe, although we didn't have the full 24 hour time marinating. We had closer to 1 hour, but we did cut the pieces prior to marinating, put them on skewers, and grilled them. We didn't have the sesame oil, but did add some pineapple juice (since we were grilling the pineapple too!) The hubby and kids (4 and 6) all loved this and we didn't even have any left overs!

This grilled chicken lives up to its title as easy. I just tossed everything in a bag and let it sit in the fridge. I didn't let it marinate for 24 hours but 6 hours seemed to give it enough flavor. I'll try it overnight next time...(i just usually forget to prepare things that far ahead of time.) Anyway...very tasty recipe! The chicken stayed pretty juicy for being grilled. I had some leftovers for lunch the next day and it was even better. Will definitely make this again!

This is the first time I have ever tried to grill chicken and it was so good! I used 3/4 cup teryaki sauce instead of a cup and the flavor was perfect. I will definitely make this again,.

Followed as is, marinated 24 hours. Very tasty.

Terrific recipe for a multi-purpose marinade. Tried this with grilled chicken breasts that I pounded flat a little bit. They remained moist and tender and fantastically flavorful. A new favorite.

I made this last night on the foreman grill; I added some honey & lime juice, as per some of the other reviews. Let it marinate for about 3 hours. It was so-so, tasted too "citrusy" for me and I couldn't tell I'd used any honey; no comments from the peanut gallery (my family), so I decided this is not a keeper. I refrigerated the leftovers and decided to finish it off today for lunch, or it would have eventually been thrown out. Let me say: WOW!!!! What a difference it made to let it sit in the fridge for a day! It was DELISH!!!!! Moist, juicy, the limey taste was gone, it was FABULOUS. This is most definitely a keeper! For my taste, I'll experiment using a little more honey and less lime, and perhaps using the charcoal would help too.

This is a very easy and tasty recipe. We save the marinade to baste the chicken with while it grills. Thank you for the recipe!

This was very good, but not fabulous, so that is why I rated it a 4 not a 5. I will make again, though.

This is very good. I just love the flavor! Yummmm...

I have found that some marinades can be left too long - soy or teriyaki especially. I have learned to only marinate a few hours or less - not all night, and never 24 hours. Gets so overwhelming.

I have made this recipe twice using my counter top rotisserie. Once with a small whole chicken on the spit and once with pieces using the rotisserie container.Marinated overnight. I saved a little marinade to baste as they cooked. It was wonderful each time. So if you happen to live where grills are not allowed you can still have great "grilled" foods like this.

I used about 3/4 cup of teriyaki sauce with sesame seeds already in it, 2 tsp. lime juice, a hearty squeeze of honey from the bottle, 2 tbs. minced garlic, and a small can of pineapple chunks(including the juice). These were the things I had on hand (no sesame oil). I marinaded chicken tenderloin strips in this for about 2 hours. I sprayed the grill with olive oil then put the chicken and pineapple chunks on skewers and grilled them. The whole family enjoyed this yummy "chicken on a stick."

I followed recipe with the below changes: Used Legs & Split Breast w/bones-cut it right down the breast bone making each big breast into 2-trimmed any hanging fat w/scissors of chicken pieces. Made double batch-used extra garlic-cut fresh & chunky.I keep fresh peeled garlic in my freezer and use it as needed.I added some honey-maybe a 1/4 cup per batch to teriyaki and fresh lemon juice per recipe. - put in big gallon zip lock and tossed chicken. Marinated overnight. Cooked chicken with generous amount of sauce from marination in a 350 degree oven in large cast iron pan, covered, about an hour. Wood burning Big Green Egg grill outdoors was heated up. Put chicken on grill and grilled both sides for flavor & look. Mopped it a bit with the teriyaki out of the cast pan. We closed the cooker at times to give it the smoky flavor. I sliced a whole pineapple into rings- coated in seaseme oil. As we removed chicken, I put on the rings and gave them a grilled look and flavor. While chicken was on grill, I added some powdered arrow root to slightly thick