Grilled Teriyaki Chicken

INGREDIENTS
1/3 cup water
1/4 cup sherry, or chicken broth
1/4 cup reduced-sodium soy sauce
2 garlic cloves, minced
1/2 teaspoon ground ginger
2 (6 ounce) skinless, boneless chicken breast halves

DIRECTIONS
In a small saucepan, combine the first five ingredients. Bring to a boil over medium heat; cook for 1 minute. Cool for 10 minutes. Pour into a resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours.
Drain and discard marinade. Grill chicken, covered, over medium heat for 7-8 minutes on each side or until juices run clear.