A surefire hit for any kind of grilled meat is a teriyaki sauce. There's something about that sweet, salty, tangy flavor that'll make even the pickiest eaters come back for seconds. 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 even fish (choose something with firm flesh, like 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)

Instructions

1. 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? Restrain yourself! Don't stir the mixture or else the sugar will crystallize and won't turn into syrup. Make extra and use the leftovers for that Southern treat, sweetened iced tea.

2. 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. Lower the flame and keep at a rolling boil for three minutes. Let it cool and transfer half of the sauce to a bowl.

3. 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 the 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. Remove the chicken from the grill, reheat the teriyaki in the saucepan and spoon over the chicken--or put the teriyaki in a gravy boat and let everybody indulge themselves. If you have the inclination, garnish with sliced green onions and toasted sesame seeds.

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