Chicken Teriyaki

You can make this ever-popular Japanese dish with boneless chicken breasts, and it’s great that way, but the breasts have a tendency to overcook. Better to use boneless or even bone-in thighs. The technique remains the same no matter what cut you use (and even if you use salmon or beef); only the cooking time differs.

Teriyaki does not really produce a sauce, but a glaze, so something like