Teriyaki Chicken Delight
Yield
6 servingsPrep
8 hrsCook
30 minReady
8 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
whole chicken
quarters |
*
|
| 2 | tablespoons |
vegetable oil
|
|
| ¼ | cup |
honey
|
|
| ½ | cup |
teriyaki sauce
|
|
| ½ | teaspoon |
ginger
ground |
|
| 2 | each |
garlic cloves
minced |
|
| ⅓ | cup |
sherry
medium, dry |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
whole chicken
quarters |
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 59 | ml |
honey
|
|
| 118 | ml |
teriyaki sauce
|
|
| 2.5 | ml |
ginger
ground |
|
| 2 | each |
garlic cloves
minced |
|
| 79 | ml |
sherry
medium, dry |
*
|
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.
