Slide a dinner knife into the tube of a squid body and with a sharp knife, cut 3 or 4 slits into one side of the squid body (the dinner knife prevents the sharp knife from cutting all the way through both sides of the squid). Repeat with the remaining squid bodies. Combine squid bodies and tentacles with ¼ cup San-J Teriyaki Stir-fry & Marinade and marinate for 20 minutes in the refrigerator. Pre-heat the grill to high heat (650 degrees).
Place an oven proof skillet on the grill and heat. Brush the grates of the grill and the skillet with some oil.
Remove the squid from the marinade and discard marinade. Place the squid bodies on the grill, cut side down, grill for 2 -3 minutes, turning once, or until the squid just turns opaque and no longer looks wet. Do not over cook. Cook the tentacles in the skillet for 1 -2 minutes or until they curl up and turn opaque. Brush the squid with the remaining 2 tablespoons of San-J Teriyaki Stir-fry & Marinade and serve. Serve with additional San-J Teriyaki Stir-fry & Marinade on the side if desired.