Grilled Teriyaki Chicken Quarters
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Chicken legs and thighs are marinated in a soy sauce, brown sugar, garlic, ginger, and vinegar mixture, then grilled. The marinade is cooked down to thicken, and used to glaze the chicken pieces.
Wash chicken thoroughly in cold water. Trim off any excess fat or skin pieces (these will burn). Set aside. Combine the remaining marinade ingredients in a bowl, and whisk until well-blended.
In a large, seal-able container pour the marinade and place chicken pieces, skin side down. Cover and refrigerate for 6 hours. Turn pieces over, and refrigerate for another 3 hours minimum or up to 6.
Prepare grill by turning on low, and place pieces on the TOP rack of the grill, skin side down. (Reserve the marinade for later use.) You will need to cook the chicken for about an hour (or until the internal temperature reads 165-170), so it is important to keep your heat low. Turn chicken every 12-15 minutes, but do not pierce the skin. Use tongs.
While chicken is cooking, boil the marinade on the stove for at least 10 minutes to kill any bacteria. Strain using a paper towel in a colander. Return to stovetop and add: 1/2 cup water blended into 2 TBS. of cornstarch. Whisk into the marinade, and bring to a boil, stirring frequently. When mixture thickens, remove from heat. This will make a glaze to put over the chicken, when it is nearly done. Do not put it on the meat too soon, or it will burn. When chicken is almost done, glaze both sides, cooking for a few more minutes to caramelize the glaze. Remove from grill. Allow chicken to cool about 5 minutes to seal in juices before serving.
Notes:
I use the chicken quarters for several reasons: they are extremely economical, they tend to absorb the marinade better than white meat, and they also don't dry out as much as a breast would.
Submitted By: Sheri Lyn
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