Instructions: Rinse chicken under cold running water and pat dry with paper towels.

Combine teriyaki baste & glaze, vinegar, fennel and orange peel; brush chicken with mixture. Cook chicken on grill 4 to 5 inches from hot coals 15 minutes, or until no longer pink in center, turning over and brushing every 5 minutes with remaining teriyaki baste & glaze mixture.

This recipe yields 6 servings.

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