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TERIYAKI-LEMON GLAZED CHICKEN

Source of Recipe

TOH


List of Ingredients

1 broiler/fryer chicken, quartered
1/2 c. Kikkoman Teriyaki Marinade and Sauce

TERIYAKI-LEMON GLAZE:
1/4 c. sugar
2 T. Kikkoman Teriyaki Marinade & Sauce
1 t. grated lemon peel
1 T. lemon juice
4 t. cornstarch
1/4 t. dried thyme
1/2 c. water


Recipe

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

Pour 1/2 c. 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" from hot heat and cook 40-45 minutes or until no longer pink, turning pieces over frequently.

Meanwhile, in a small saucepan, combine sugar, 2 T. teriyaki sauce, lemon peel and juice, constarch, thyme and water. Cook and stir until sauce boils and thickens; keep warm.

To serve, spoon teriyaki-lemon glaze over chicken quarters.

Yield 4 servings.