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TERIYAKI CHICKEN




Source of Recipe


TOH cooking school


Recipe Introduction


If your family prefers chicken breasts, drumsticks or thighs, substitute them.


List of Ingredients




For chicken:

1 broiler/fryer chicken (3 to 4 pounds) quartered
1/2 cup Kikkoman Teriyaki Marinade & Sauce

For sauce:

1/4 cup sugar
2 tablespoons Kikkoman & Teriyaki Marinade & Sauce
1 teaspoon grated lemon & peel
1 tablespoon fresh lemon& juice
4 teaspoons cornstarch
1/4 teaspoon dried thyme
1/2 cup water

Recipe



Rinse the chicken under cold running water; pat dry with paper towels.

Pour 1/2 cup teriyaki sauce over chicken in a large resealable plastic bag. Press air out of bag; close top securely. Turn bag over several times to coat all pieces well. Refrigerate 8 hours or overnight, turning bag over occasionally.

To grill: Place chicken on grill 6 inches from hot heat and cook 40 to 45 minutes or until no longer pink, turning pieces over frequently.

To broil: Place chicken on rack of broiler pan. Broil 5 to 7 inches from heat 45 minutes or until no longer pink, turning over frequently.

In a small saucepan, combine sugar, 2 tablespoons teriyaki sauce, lemon peel and juice, cornstarch, thyme and water. Cook and stir until sauce boils and thickens; keep warm.

To serve: Spoon teriyaki-lemon glaze over chicken pieces.

Makes 4 servings.