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Teriyaki Grill

  • 2 chickens, back out and halved
  • 4 tbls. cornstarch
  • salt and pepper to taste
  • 1 bottle Kikkoman Teriyaki Baste and Glaze
  • 1 lg. can pineapple rings
  • 1 teaspoon chili oil (optional)
  • 1 med. red onion
  • Lotus leaves (good luck), grape leaves might be easier to find, and if
  • that fails, you can use seaweed sheets.

Rinse chicken, leave slightly wet and toss in large bowl with salt, pepper, and cornstarch until coated. Put chicken in zip-lock (I use gal. size freezer bags), pour in bottle of Kikkoman. Pour juice from pineapple into bottle, add chili oil and shake to blend - pour into zip-lock. Zip and toss bag until marinade is blended and all chicken surfaces coated. Squeeze out excess air and re-zip. Refrigerate 2 to 12 hours. Prepare a hot (350 - 400) grill or smoker, you could even use the oven for the first 40 minutes. Soak leaves or seaweed for about 5 minutes, and thin slice onion. On sheet pan (oven) or foil (grill), put a thin layer of onion, then a leaf, leaves, or sheet, then 2 of the chicken halves side by side, bone side down, then 2 pineapple rings on each with some marinade drizzled over the pineapple. The lotus leaf will be big enough to bring over top, the other options will require another piece. You can stack the other halves; onion, chicken, pineapple, onion, leaf, or make another package like the first. Fold up edges of foil to retain juices and cover with another piece of foil. Do Not put these packages over direct heat! Let these heat and steam for 30 to 40 minutes then you can grill the chicken, to get a nice charred glaze.

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