Instructions: Rinse chicken under cold water; pat dry with paper towels. Pour teriyaki marinade & sauce over chicken in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat all pieces well. Refrigerate 8 hours or overnight, turning bag over occasionally.

Prepare Teriyaki-Lemon Glaze: Combine all ingredients in small saucepan. Cook, stirring, until sauce boils and thickens; keep warm.

Place chicken on grill 6 inches from hot coals and cook 40 to 45 minutes, or until no longer pink in center, turning pieces over frequently. (Or, place chicken on rack of broiler pan. Broil 5 to 7 inches from heat source 45 minutes, or until no longer pink in center, turning over frequently.)

To serve, spoon 2 to 3 tablespoonfuls Teriyaki-Lemon Glaze over each chicken quarter.

This recipe yields 4 servings.

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