Teriyaki Chicken Delight
Submitted by chernie1
Grilled chicken quarters marinated overnight in a honey-teriyaki glaze with sherry, garlic and ginger. Basted and turned on the grill until burnished and sticky. Backyard barbecue at its best.
YIELD
6 servingsPREP
8 hrsCOOK
30 minREADY
8 hrsLet the marinade do the work. That’s the whole philosophy behind this grilled chicken.
Chicken quarters soak overnight in a warm glaze of honey, teriyaki sauce, dry sherry, garlic and ginger that gets briefly boiled to marry all those sweet, salty, boozy flavors together.
The next day, those deeply seasoned pieces go skin-side down over the coals, getting basted and turned every ten minutes until the skin is burnished, lacquered and crackling with caramelized edges.
It’s the kind of slow-basted barbecue chicken that makes people show up early and hover around the grill.
Chef Tips
- Bring the marinade to a full boil before pouring it over the chicken. This blooms the ginger and garlic and helps the honey dissolve evenly.
- Start skin-side down on the grill so the skin renders and crisps before the basting sugars can cause flare-ups.
- Turn every 10 minutes and baste each time. The layered coats of marinade build up into that sticky, glossy finish.
- Keep the grill at a moderate heat with the chicken 6 to 8 inches from the coals. Too close and the honey will burn before the chicken cooks through.
Ingredients
Directions
Cut chicken into smaller portions.
Rinse and pat dry.
Place in glass bowl to marinate.
In small saucepan combine oil, honey, teriyaki sauce ginger and garlic.
Bring to boil.
Remove from heat and add sherry.
Pour over chicken pieces.
Cover tightly and refrigerate overnight, turning once or twice.
Grill, beginning skin side down, 6 to 8 inches from coals; turn every 10 minutes and baste with marinade.
Cook for 25 to 30 minutes or until done and well browned.
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