Chicken breast fillet, without skin, boneless -- 50 oz
Lemon juice, fresh -- 4 oz
Garlic, chopped -- 2 tsp
Sesame seed oil -- 2 tbsp
Minor's Teriyaki Sauce RTU 4 x 0.5 gallon -- 2 cup
Place chicken, Teriyaki Sauce, lemon juice, garlic and oil in a resealable plastic bag. Seal bag and shake to coat chicken. Place in refrigerator for a minimum of 30 minutes.
Lightly oil grill grate and preheat. Place chicken on grill for 6 to 8 minutes on each side or until juices run clear.
Remove from grill; cut in 1 inch strips and serve hot.