(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.
On the purchase of any TWO (2) Kikkoman Products 10 oz. or Larger.
On any one (1) Kikkoman product 10 oz or larger.