Follow these steps for perfect results
chicken legs and thighs
separated
kikkoman roast garlic teriyaki sauce
soy sauce
garlic powder
onion powder
bay leaves
lemon
juiced
black pepper
freshly ground
Wash and separate chicken legs from thighs.
Debone chicken if desired.
Combine teriyaki sauce, soy sauce, garlic powder, onion powder, bay leaves, lemon juice, and black pepper in a pitcher.
Place chicken in a 2-gallon zipper-top bag.
Pour marinade over chicken.
Squeeze air out of bag and seal.
Place in the refrigerator to marinate.
Marinate for at least two hours, but up to two days.
Turn bag over multiple times during marinating time.
Freeze chicken in marinade, if desired.
Grill chicken as desired.
Discard remaining marinade after grilling.
Expert advice for the best results
For best results, marinate chicken overnight.
Ensure grill is properly heated before cooking.
Baste chicken with remaining marinade during grilling for added flavor.
Everything you need to know before you start
15 minutes
Marinade can be made ahead of time.
Serve grilled chicken on a bed of white rice, garnished with sesame seeds and chopped green onions.
Serve with steamed rice and stir-fried vegetables.
Serve with a side salad.
The acidity cuts through the richness of the teriyaki.
Discover the story behind this recipe
Popularized as a flavorful grilling option.
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