Home Cooks > Recipes > Caribbean Lemon Chicken
(Yield: 4 servings) 3-pound broiler-fryer chicken, quartered
1/2 cup Kikkoman Teriyaki Marinade & Sauce
1 teaspoon grated fresh lemon peel
1 tablespoon lemon juice
2 teaspoons hot pepper sauce
1/4 teaspoon ground cinnamon
- Place chicken quarters in large plastic food storage bag.
- Combine teriyaki sauce, lemon peel and juice, pepper sauce and cinnamon; pour into bag over chicken. Press air out of bag; close top securely. Turn over several times to coat chicken. Refrigerate 8 hours or overnight, turning bag over occasionally.
- Remove chicken from marinade; discard marinade.
- Place chicken on grill 5 to 7 inches from hot coals. Cook about 40 to 50 minutes, or until chicken is no longer pink near bone, turning pieces over frequently. (Or, place chicken on rack in broiler pan. Broil 5 to 7 inches from heat 20 to 25 minutes on each side, or until chicken is no longer pink near bone.)