(Yield: 4 servings)
3 pounds frying chicken pieces
2/3 cup Kikkoman Teriyaki Marinade & Sauce
1/4 cup pineapple juice
1 tablespoon brown sugar, packed
2 teaspoons ginger juice*
- Place chicken pieces in large plastic food storage bag.
- Combine teriyaki sauce, pineapple juice, brown sugar and ginger juice. Remove and reserve 1/4 cup sauce mixture; refrigerate until ready to use. Pour remaining sauce mixture into bag over chicken. 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 6 to 8 inches from hot coals. Cook 40 minutes, or until chicken is no longer pink near bone, turning pieces over frequently and brushing with reserved sauce mixture during last 5 minutes of cooking time. (Or, broil 8 inches from heat source 20 minutes. Turn pieces over, brush with reserved sauce mixture. Continue broiling 20 minutes longer, or until chicken is no longer pink near bone.) *Press enough peeled fresh ginger root pieces through garlic press to measure 2 teaspoons.
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