1/2 cup soy sauce
1/2 cup dry sherry or orange juice
2 tablespoons sugar
2 tablespoons vegetable oil
2 teaspoons grated gingerroot or 1/2 teaspoon ground ginger
2 cloves garlic, crushed
8 bone-in chicken breast halves (about 3 pounds)
In shallow glass or plastic dish or heavy-duty resealable food-storage plastic bag, mix all Teriyaki Marinade ingredients.
Add chicken; turn to coat with marinade.
Cover dish or seal bag and refrigerate, turning chicken occasionally, at least 1 hour but no longer than 24 hours.
Heat coals or gas grill for direct heat.
Remove chicken from marinade; reserve marinade.
Cover and grill chicken, skin sides up, 5 to 6 inches from medium heat 15 minutes.
Cover and grill 10 to 20 minutes longer, turning and brushing 2 or 3 times with marinade, until juice of chicken is no longer pink when centers of thickest pieces are cut.
Discard any remaining marinade.