Shelly's Recipe

TERIYAKI CHICKEN

Category: Poultry I

6 frying chicken quarters
2 tbsp. oil
1/4 cup honey
1/2 cup teriyaki sauce
1/2 tsp. ground ginger
2 garlic cloves, minced
1/3 cup medium dry sherry

Cut chicken into smaller portions. Rinse and pat dry. Place in a resealable bag. In a small saucepan, combine oil and next 4 ingredients. Bring to a boil. Remove from heat and add sherry. Pour over chicken, seal and refrigerate overnight, turning once or twice. Remove chicken from marinade, reserving marinade for basting. Grill and baste for 25-30 minutes or until well browned. Serves 6