Tropical Chicken Teriyaki

Recipe Ingredients

2		Chickens - (2 1/2 to 3 lbs ea) - cut 8 pieces each,
		Rinsed and patted dry
		For The Teriyaki Sauce
1 cup	237ml	Soy sauce
1/2 cup	80g / 2.8oz	Dark-brown sugar - (packed)
1/2 cup	118ml	Dry sherry
1/4 cup	59ml	Vegetable oil
2 tablespoons	30ml	Very finely-minced garlic
2 tablespoons	30ml	Finely-minced peeled fresh ginger
		Salt - to taste
		Freshly-ground black pepper - to taste
		For The Fruit
1		Ripe cantaloupe - halved, peeled, (small)
		Seeded and cut into 1/2" slices
1		Ripe watermelon - halved, and (small)
		Cut into 1/2" slices
1		Ripe pineapple - peeled, halved
		Lengthwise, cored and cut into 1/2" slices
1		Red seedless grapes - cut smaller bunches
1		Green seedless grapes - cut smaller bunches
1		Blueberries
1		Raspberries
		Garnish
1 tablespoon	15ml	Snipped fresh chives
3		Scallions - thinly sliced

Recipe Instructions

Combine the teriyaki sauce ingredients in a bowl. Coat chicken pieces well and marinate for 2 hours.

Preheat oven to 350 degrees. Remove chicken from marinade; arrange in a single layer in 1 or 2 shallow baking dishes.

Simmer remaining marinade in a small pot for 5 minutes to thicken; cool and brush over the chicken. Bake, basting every 15 minutes, until chicken is lacquered and cooked through, about 50 to 60 minutes.

Arrange the chicken on a platter, surrounded by the fruit. Garnish the chicken with scallions and serve.

This recipe yields 8 servings.

Per serving: 640 calories, 58g carbohydrate, 42g protein, 27g fat, 110mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 07-25-2004

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