- Place chicken pieces in large plastic food storage bag.
- Combine teriyaki sauce, pineapple juice, brown sugar and ginger juice. Remove and reserve 1/4 cup sauce mixture; refrigerate until ready to use. Pour remaining sauce mixture into bag over chicken. Press air out of bag; close top securely. Refrigerate 8 hours or overnight, turning bag over occasionally.
- Remove chicken from marinade; discard marinade.
- Place chicken on grill 6 to 8 inches from hot coals. Cook 40 minutes, or until chicken is no longer pink near bone, turning pieces over frequently and brushing with reserved sauce mixture during last 5 minutes of cooking time. (Or, broil 8 inches from heat source 20 minutes. Turn pieces over, brush with reserved sauce mixture. Continue broiling 20 minutes longer, or until chicken is no longer pink near bone.) *Press enough peeled fresh ginger root pieces through garlic press to measure 2 teaspoons.
Hawaiian Chicken Teriyaki
ingredients
3 pounds frying chicken pieces
2/3 cup Kikkoman Teriyaki Marinade & Sauce
1/4 cup pineapple juice
1 tablespoon brown sugar, packed
2 teaspoons ginger juice*
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
