Teriyaki-Lemon Glazed Chicken

Recipe Ingredients

3 lbs	1362g / 48oz	Broiler-fryer chicken - quartered
1/2 cup	118ml	Kikkoman Teriyaki Marinade & Sauce
		Teriyaki Lemon Glaze
1/4 cup	49g / 1.7oz	Sugar
2 tablespoons	30ml	Kikkoman Teriyaki Marinade & Sauce
1 teaspoon	5ml	Grated fresh lemon peel
1 tablespoon	15ml	Lemon juice
4 teaspoons	20ml	Cornstarch
1/4 teaspoon	1.3ml	Dried thyme leaves - crumbled
1/2 cup	118ml	Water

Recipe Instructions

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: Combine all ingredients in small saucepan. Cook, stirring, until sauce boils and thickens; 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.

This recipe yields 4 servings.

Source:
Back of the Box Recipes at http://www.backofthebox.com

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