Broiled Chicken Teriyaki
|Green onion||1 Large|
|Dry sherry||1 Tablespoon|
|Salad oil||2 Tablespoon|
|Grated orange peel||2 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Crushed red pepper||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), crushed (Small Clove)|
|Soy sauce||1⁄2 Tablespoon|
|Broiler fryer chicken||3 Pound, cut in half (1 In Number)|
|Brown sugar||1 Tablespoon|
1. Preheat broiler if manufacturer directs. Mince green onion; reserve 1 tablespoon for garnish. In small bowl, mix remaining green onion with sherry, next 5 ingredients, and 1/3 cup soy sauce.
2. Place chicken halves, skin side down, in greased broiling pan. Brush chicken halves with soy-sauce mixture. About 7 to 9 inches from source of heat (or with oven control set at 450°F.), broil halves 25 minutes or until golden.
3. Turn chicken halves skin side up; broil 20 minutes longer or until chicken is fork-tender, brushing with soy-sauce mixture often during last 10 minutes of broiling time.
4. In small cup, mix brown sugar with 1 tablespoon soy sauce. Brush chicken halves with brown-sugar mixture; broil 30 seconds longer to add flavor and a shiny glaze.