|
3 lb |
broiler-fryer chicken, quartered |
1.4 kg |
|
1/2 cup |
Kikkoman Teriyaki Marinade & Sauce |
120 ml |
Teriyaki Lemon Glaze
|
1/4 cup |
sugar |
60 ml |
|
2 tbsp |
Kikkoman Teriyaki Marinade & Sauce |
30 ml |
|
1 tsp |
grated fresh lemon peel |
5 ml |
|
1 tbsp |
lemon juice |
15 ml |
|
4 tsps |
cornstarch |
20 ml |
|
1/4 tsp |
dried thyme leaves, crumbled |
1 ml |
|
1/2 cup |
water |
120 ml |
Directions
- Rinse chicken under cold water; pat dry with paper towels. Pour Kikkoman Teriyaki Marinade & Sauce over chicken in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat all pieces well. Refrigerate 8 hours or overnight, turning bag over occasionally.
- Prepare Teriyaki-Lemon Glaze; keep warm.
- Place chicken on grill 6 inches from hot coals and cook 40 to 45 minutes, or until no longer pink near bone, turning pieces over frequently. (Or place chicken on rack of broiler pan. Broil 5 to 7 inches from heat source 45 minutes, or until no longer pink near bone, turning over frequently).
- Combine ingredients for Teriyaki-Lemon Glaze in small saucepan. Cook, stirring, until sauce boils and thickens.
- To serve, spoon 2 to 3 tablespoonfuls Teriyaki-Lemon Glaze over each chicken quarter.
Recipe courtesy of Kikkoman
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