In a bowl whisk together the syrup, soy sauce, lemon juice, garlic, ginger and pepper. Add chicken and turn to coat with the marinade; cover and refrigerate for 2 hours, turning once.

Coat an indoor grill pan with cooking spray and heat over medium heat. Remove the chicken from the marinade (reserving the marinade) and cook 3 to 5 minutes per side.

Meanwhile, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat.

Cook until reduced by about half, about 4 minutes. Liberally baste the chicken with the reduced sauce and serve.