- Servings: 6
- 1/2 pound fresh plums, coarsely chopped
- 3/4 cup Kikkoman Teriyaki Marinade & Sauce
- 2 tablespoons honey
- 1/2 teaspoon garlic powder
- 3 pounds frying chicken pieces
DirectionsPurée plums in electric blender container until smooth. Add teriyaki sauce, honey and garlic powder; cover and process until blended. Remove and reserve 1/3 cup.
Pour remaining plum mixture over chicken in large plastic food storage bag. 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 5 inches from hot coals. Cook 40 minutes, or until chicken is no longer pink near bone, turning pieces over frequently and basting occasionally with reserved marinade.