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Teriyaki-Lemon Glazed Chicken*




Source of Recipe


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List of Ingredients



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






Instructions



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.
   
2. 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.)
   
3. To serve, spoon 2 to 3 tablespoonfuls Teriyaki-Lemon Glaze over each chicken quarter.
   
4. *Teriyaki-Lemon Glaze: Combine 1/4 cup sugar, 2T. Kikkoman Teriyaki Marinade & Sauce, 1t. grated fresh lemon peel, 1T. lemon juice, 4t. cornstarch, 1/4t. dried thyme leaves, crumbled, and 1/2 cup water in small saucepan. Cook, stirring, until sauce boils and thickens.