Tailgate Chicken Teriyaki

Combine soy sauce, mirin, rice vinegar, sugar, ginger, and beer in a bowl, stirring until the sugar dissolves completely. This creates the teriyaki marinade.

Pat the chicken breasts dry with paper towels, then season lightly with salt and pepper on both sides.

Heat a large skillet or grill pan over medium-high heat until hot. Lightly oil the surface to prevent sticking.

Place the chicken breasts on the hot skillet and cook for 5 to 6 minutes on the first side without moving them, allowing a light golden crust to form.

Flip the chicken breasts and cook for another 4 to 5 minutes until the second side is golden and the internal temperature reaches 165°F (74°C).

Pour the teriyaki marinade over the cooked chicken breasts, then reduce heat to medium-low and simmer for 8 to 10 minutes, basting the chicken occasionally with the sauce.

Transfer the chicken breasts to a serving platter and spoon the reduced teriyaki sauce from the skillet over the top. Allow the chicken to rest for 2 minutes before serving.