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Ingredients

Yield: Yield: 4 servings 3 pounds frying chicken pieces
1/2 cup Kikkoman Teriyaki Marinade & Sauce
1 tablespoon dry sherry
2 teaspoons minced fresh ginger root
1/2 teaspoon fennel seed, crushed
1/2 teaspoon grated fresh orange peel
1/2 teaspoon honey

Instructions

  1. Rinse chicken pieces and pat dry with paper toweling; place in large plastic food storage bag.
  2. Combine teriyaki sauce, sherry, ginger, fennel, orange peel and honey; remove and reserve 3 Tbsp. mixture.
  3. Pour remaining mixture over chicken. Press air out of bag; close top securely. Refrigerate 8 hours or overnight, turning bag over occasionally.
  4. Remove chicken from marinade; discard marinade. Place chicken on grill 5 to 7 inches from hot coals. Cook 30 to 40 minutes, or until chicken is no longer pink near bone, turning over and basting with reserved mixture occasionally. (Or, broil 5 to 7 inches from heat about 40 minutes, turning over and basting occasionally with reserved mixture.)

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