Teriyaki-Lemon Glazed Chicken

By á-170456

Ingredients

• TERIYAKI-LEMON GLAZE:
• 3 pounds broiler-fryer chicken quartered
• 1/2 cup Kikkoman Teriyaki Marinade & Sauce
• 1/4 cup sugar
• 2 tablespoons Kikkoman Teriyaki Marinade & Sauce
• 1 teaspoon grated fresh lemon peel
• 1 tablespoon lemon juice
• 4 teaspoons cornstarch
• 1/4 teaspoon dried thyme leaves crumbled
• 1/2 cup water

Preparation

Step 1

Rinse chicken under cold water; pat dry with paper towels. Pour teriyaki marinade & sauce over chicken in large plastic food storage 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.

Prepare Teriyaki-Lemon Glaze: Combine all ingredients in small saucepan. Cook, stirring, until sauce boils and thickens; keep warm.

Place chicken on grill 6 inches from hot coals and cook 40 to 45 minutes, or until no longer pink in center, turning pieces over frequently. (Or, place chicken on rack of broiler pan. Broil 5 to 7 inches from heat source 45 minutes, or until no longer pink in center, turning over frequently.)

To serve, spoon 2 to 3 tablespoonfuls Teriyaki-Lemon Glaze over each chicken quarter.

This recipe yields 4 servings.