@tbird, that's not what I understood the way you started and posted the thread.
I have 4 chicken breast that I am going to marinade with Kikkoman roasted garlic teriyaki that I bought in a bottle.
the directions say marinate 3 breast haves in 1/3 cup in a plastic bag for 45mins In refrigerator
So would NOT recommend changing anything from a retail products directions IF
1. you have little, no, or limited experience cooking/working with the product AND
2. if your cooking experience is limited.
But it's a special occasion as your Mum is getting out of hospital, (congratulations to her and the rest of your family for that btw, hope it wasn't to serious) and you want to make her the best damn teriyaki roasted garlic chicken you can.
First, I'd find the best fresh whole chicken you can, roast your own garlic with some low sodium teriyaki along with the olive oil, obviously you can skip the salt as there's plenty in the T-Yaki
Brine the whole bird in a salt/sugar solution halving the salt and replacing it with T-Yaki, for 6-12 hrs
remove the bird dry and rub the roasted garlic along with fresh ground black pepper inside the cavity and under the skin of the breast and around the legs
Then I'd cook it brick chicken style with or without having to spatchcock the chicken.
Found this to be pretty easy, fast, forgiving and always moist, be careful not to get any or as little of the garlic on the skin as when you Brick-It the garlic will burn and bitter yer bird.
You can find some of the basics if you've never done this before http://www.foodnetwork.com/recipes/food-network-kitchens/brick-chicken-recipe.html
Edited by EverydayGourmet - 8/12/14 at 6:17am