Instructions: Stir together first 4 ingredients.

Sprinkle chicken evenly with freshly ground pepper. Place in a large heavy-duty zip-top plastic bag, and pour half of teriyaki mixture over chicken. Set remaining teriyaki mixture aside. Seal bag, and chill 8 hours, turning chicken, if desired.

Remove chicken from marinade, discarding marinade. Place chicken, breast-side up, on an aluminum foil-lined 13- by 9-inch pan.

Bake at 450 degrees for 40 to 50 minutes or until a meat thermometer inserted into thigh registers 180 degrees, shielding with foil after 30 minutes. Brush with reserved teriyaki mixture. Garnish, if desired.

This recipe yields 4 servings.

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