6 frying chicken quarters
2 tablespoon vegetable oil
1/4 cup honey
1/2 cup teriyaki sauce
1/2 teaspoon ground ginger
2 garlic cloves -- minced
1/3 cup medium dry sherry
Instructions:
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.
