(Yield: 4 servings)
3-pound broiler-fryer chicken, quartered
1/2 cup Kikkoman Teriyaki Marinade & Sauce
Teriyaki-Lemon Glaze (recipe below)
- Rinse chicken under cold water; pat dry with paper towels. Pour teriyaki 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.)
- To serve, spoon 2 to 3 tablespoonfuls Teriyaki-Lemon Glaze over each chicken quarter. Teriyaki-Lemon Glaze: Combine 1/4 cup sugar, 2 Tbsp. Kikkoman Teriyaki Marinade & Sauce, 1 teaspoon grated fresh lemon peel, 1 Tbsp. lemon juice, 4 teaspoons cornstarch, 1/4 teaspoon dried thyme leaves, crumbled, and 1/2 cup water in small saucepan. Cook, stirring, until sauce boils and thickens.
If you like this, try...
On any ONE (1) Kikkoman Sauce 10 oz. or larger
On any one (1) Kikkoman product.