In storage bag, add the chicken & the teriyaki sauce. Let marinate at least 30 minutes or up to 8 hours in the refrigerator.
Heat the grill to 325-350 degrees. Oil the grates or use a vegetable spray. Grill the chicken on direct heat for 3 minutes per side with the lid open.
Turn the heat completely off one one side of the grill for indirect cooking. Lay the chicken on that side. Shut the lid & continue cooking for 45 minutes or until done. The chicken is done when it registers 180 degrees with a meat thermometer.
Take off the grill & cover it with foil. Let it rest 8-10 minutes to let the juices redistribute. Enjoy!