Step 1

Poke the chicken's skin with a small sharp knife. This will enable the marinade to soak in a bit.

Step 2

In a large saucepan whisk together the soy sauce, water, brown sugar, grated ginger, and garlic.

Step 3

Place the chicken in a large ziplock bag and pour 3/4 cup of the soy sauce mixture over the chicken. Seal the bag and shake to coat the chicken. Refrigerate for at least 1 hour or up to 1 day.

Step 4

Place the rest of the soy sauce in a medium saucepan. Heat over high heat until it begins to boil. Then, reduce to medium-high heat and cook, occasionally whisking, until the sauce is reduced to about 2/3 cup and it has thickened, about 5-10 minutes (NOTE: The Teriyaki sauce will thicken even more as it cools).

Step 5

Preheat the grill on high heat for 10 minutes, and then reduce the heat to medium-low. Scrape the cooking grates and oil them lightly with canola oil.

Step 6

Place the chicken skin-side up on the hot grill and cover the grill. Grill the chicken for 15 minutes.

Step 7

Flip the chicken and cover the grill. Continue to cook the chicken until the skin is a nice deep golden color and the internal temperature reaches 160 degrees F, about another 20 minutes.

Step 8

Flip the chicken over again, so the pieces are skin-side up. Use about 1/3 cup of the teriyaki sauce to brush over the chicken and cover and grill until the glaze is nice and caramelized, about 3-5 minutes.

Step 9

Move the chicken to a serving platter and let it rest for 5-10 minutes before serving. Serve with remaining Teriyaki sauce.