Great Teriyaki Chicken

Step 1 -In a large bowl, add the orange juice, the soy sauce, the honey, the ketchup, 2 of the green onions, the ginger, the sweet rice wine, and the garlic and whisk to combine.

Step 2 -Place the chicken breasts on a cutting board and cover them with plastic wrap.

Step 3 -Using the flat side of a meat mallet, pound the chicken breasts to a 1/2-inch thickness. If using the chicken thighs, they do not need this process.

Step 4 -In a large resealable plastic bag, add the marinade and the chicken breasts and massage to combine.

Step 5 -Place the sealed bag on a large platter and transfer it to the refrigerator.

Step 6 -Marinate the chicken in the refrigerator for at least 2 hours and up to overnight.

Step 7 -Preheat the grill to medium-high heat.

Step 8 -Transfer the chicken from the refrigerator, remove the chicken from the marinade, and let the excess drip off.

Step 9 -Transfer the chicken to a clean large platter, and discard any remaining marinade in the bag.

Step 10 -Transfer the marinated chicken to the grill and cook until the juices run clear and the chicken reaches an internal temperature of 165 degrees F, about 5-7 minutes per side.

Step 11 -Serve with the rice and top with the remaining green onions and the sesame seeds.