Teriyaki-Style Ginger Garlic Chicken Breast Marinade

1½ pounds boneless, skinless chicken breasts ¼ cup reduced-sodium soy sauce 2 tablespoons brown sugar 1 tablespoon rice vinegar 1 tablespoon neutral oil 1 teaspoon toasted sesame oil 1 tablespoon freshly grated ginger 3 garlic cloves, minced

1. Prepare the chicken. Pound breasts to an even thickness of about ¾ inch, or slice very thick breasts horizontally into cutlets. 2. Mix the marinade. Whisk the soy sauce, brown sugar, rice vinegar, neutral oil, sesame oil, ginger, and garlic until the sugar mostly dissolves. No additional salt is needed. 3. Marinate. Place chicken and marinade in a sealed food-safe bag or covered glass container. Turn to coat and refrigerate for 1–8 hours. 4. Cook. Lift chicken out and let excess marinade drip off. Grill on lightly oiled grates over medium heat, starting with about 5–7 minutes per side for ¾-inch breasts. Or bake in a lightly oiled baking dish at 425°F, checking around 18–22 minutes; thin cutlets may be ready sooner. Times are approximate: the thickest part must reach 165°F. 5. Rest. Rest for 5 minutes before slicing across the grain.