Bourbon Teriyaki Chicken

3/4 cup Kikkoman Teriyaki Baste & Glaze
2 tablespoons bourbon whiskey
3/4 teaspoon black pepper
1/8 teaspoon ground cinnamon
1 medium eggplant
3 pounds frying chicken pieces

Combine teriyaki baste & glaze, whiskey, pepper and cinnamon; set aside.

Remove stem from eggplant and partially peel lengthwise to form stripes.
Cut eggplant lengthwise into 6 or 8 wedges. Place wedges in large bowl;
cover with water and let stand 30 minutes. Remove and pat dry with paper
towels; place with chicken on grill 6 inches from hot coals. Cook 30 to 35
minutes, or until chicken is no longer pink in center and eggplant is
tender, turning chicken and eggplant over occasionally and brushing
frequently with baste & glaze mixture.

Makes 4 to 6 servings
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by Kikkoman.