Marinade:

Note: Makes enough marinade for approximately 2 pounds of chicken after de-boning. We normally use boneless split chicken breasts.)

4 TBSP teriyaki sauce
2 TBSP low-sodium soy sauce
2 TBSP light corn syrup
1/8 tsp onion powder
1/8 tsp black pepper
1/8 tsp garlic powder
1/8 tsp ground cinnamon
1/8 tsp fresh lemon juice

Mix all ingredients together. Place chicken in a large resealable plastic freezer bag and pour marinade over chicken. Make sure chicken is thoroughly coated. Marinade in the refrigerator from 4 to 24 hours. Remove chicken, allowing excess marinade to drain off, and grill using the direct method over medium-low heat until done. Discard marinade.

This is a nice way to do grilled chicken when you are in a hurry - provided you marinaded ahead of time . We got this recipe years ago from our neighbor, hence the use of her initials of her first name - ironically, her initials are the same two letters as the first letters in marinaded chicken. We normally just use thawed boneless split chicken breasts that we buy at the store.

A couple of hints:

1. We turn the marinading chicken over a couple of times in the refrigerator to make sure each side is coated evenly.
2. We typically marinade the chicken the night before and the grill it for dinner the next day, so the total time for marinading for us is about 18 hours. The chicken breasts take on the colors of the teriyake and soy sauce.
3. Using only chicken breasts, it takes about a total of 12 - 15 minutes on medium-low to be done and be tender and juicy. Now, this was with our 15 year-old Char-Broil grill that was 35,000 Btu two burner model. We just got a Weber Q320 and will be trying this recipe out tomorrow on it.
4. We never reuse the marinade during grilling or at the table - we simply throw it out.

Bet it's good cause ya got everything going for it. Salt,acid sweet. Perfect.