• Whisk together soy sauce, water, honey, ginger, garlic, and onions. You can reserve half the marinade and cook it for a teriyaki glaze, if you wish.
  ⅓ cup soy sauce, 2 tbsp honey, 1 tbsp fresh ginger root, 1 clove garlic, 1 tsp dried minced onions, ⅓ cup water
• Season the chicken with salt and pepper, place it in a shallow dish or Ziplock bag, pour marinade over it. Marinate for at least 30 minutes or up to 24 hours.
  salt and pepper for seasoning chicken, 2 ½ lbs. boneless skinless, chicken breasts*
• Preheat the grill. It should be at least 400℉ and up to 500℉.
• Remove the chicken from the marinade and place it on the grill. Cover the chicken and cook for 5 minutes. Turn the chicken over, cover again, and cook another 5 minutes or until cooked through. The internal temperature should be 165°.
• Let chicken rest for 5 minutes.

OPTIONAL GLAZE:

• Place the reserved marinade in a small saucepan over medium heat and bring to a boil.
• Make a cornstarch slurry by mixing 2 tsp of cornstarch with equal parts water and stirring with a fork until blended. Add the mixture to the simmering marinade. It will thicken after a couple of minutes.
  2 tsp cornstarch
• Remove from heat, and brush on the chicken after cooking.