(Yield: 6 servings)
1/2 pound fresh plums, coarsely chopped
3/4 cup Kikkoman Teriyaki Marinade & Sauce
2 tablespoons honey
1/2 teaspoon garlic powder
3 pounds frying chicken pieces
- Purée plums in electric blender container until smooth. Add teriyaki sauce, honey and garlic powder; cover and process until blended. Remove and reserve 1/3 cup.
- Pour remaining plum mixture over chicken in large plastic food storage bag. Press air out of bag; close top securely. Refrigerate 8 hours or overnight, turning bag over occasionally.
- Remove chicken from marinade; discard marinade.
- Place chicken on grill 5 inches from hot coals. Cook 40 minutes, or until chicken is no longer pink near bone, turning pieces over frequently and basting occasionally with reserved marinade.
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