One-Two-Three Teriyaki Sauce for Grilled Chicken

The most surprising thing about teriyaki is that it's fat-free.

This easy-to-make teriyaki sauce can be paired with chicken, red meat (I prefer skirt steak on the grill), or a firm-fleshed fish such as Chilean sea bass, tuna or striped bass).

Ingredients

6 pieces of boneless, skinless chicken breasts
1/2 cup Sugar-Water Simple Syrup (see recipe below)
2 cups soy sauce
2 tbsp. minced fresh garlic
4 tbsp. minced fresh ginger
2 green onions (optional)
Toasted sesame seeds (optional)
Salt and pepper (to taste)

Directions

Your kids can help you make the Simple Syrup. Just mix one part water to one part sugar in a heavy-bottom saucepan and put over a medium-low flame until the sugar has completely dissolved into the water.

The trick? Don't stir the mixture or else the sugar will crystallize and won't turn into syrup.

Add Simple Syrup, soy sauce, garlic and ginger to a heavy-bottomed saucepan.

Set on a medium flame and let it reach a rolling boil, then lower the flame boil for three minutes.

Let it cool and transfer half of the sauce to a bowl. That half will be used to season your ckicken. The other you will put on the table.

Season chicken breasts with salt and pepper and set on the hot grill. Turn once, then generously brush the top (cooked) side with teriyaki from the bowl.

Be sure to keep two portions of the teriyaki separate--that way you don't run the risk of contaminating your dinner with bacteria from the chicken.

Repeat so that both sides are slathered and cooked.

Heat the remaining teriyaki sauce and serve it in a gravy boat for those who want extra on their chicken.