(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
- Rinse chicken pieces and pat dry with paper toweling; place in large plastic food storage bag.
- Combine teriyaki sauce, sherry, ginger, fennel, orange peel and honey; remove and reserve 3 Tbsp. mixture.
- Pour remaining mixture 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 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.)
If you like this, try...
On any ONE (1) Kikkoman Soy Sauce or Teriyaki Marinade and Sauce 10 oz. or larger.
On any one (1) Kikkoman product.