Teriyaki-Lemon Glazed Chicken

3-pound broiler-fryer chicken, quartered
1/2 cup Kikkoman Teriyaki Marinade & Sauce
Teriyaki-Lemon Glaze*


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; 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.

*Teriyaki-Lemon Glaze: Combine 1/4 cup sugar, 2 Tbsp. Kikkoman Teriyaki
Marinade & Sauce, 1 teaspoon grated fresh lemon peel, 1 Tbsp. lemon juice,
4 teaspoons cornstarch, 1/4 teaspoon dried thyme leaves, crumbled, and 1/2
cup water in small saucepan. Cook, stirring, until sauce boils and thickens.

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

This recipe created by Kikkoman.