To prepare Ginger Teriyaki Sauce combine the
soy sauce, wine, sake or sherry, sugar and
ginger in a small saucepan
Bring to a boil and
then simmer over medium heat 3 minutes
Blend water with cornstarch; stir into sauce
Stir over medium heat 1 minute or until
thickened
Strain sauce
Makes about 1 cup
Set aside to cool or refrigerate up to 1 week.
Wash the chicken and dry thoroughly, inside
and out
Loosen the skin across the breast and
then down around the leg and thigh using a
chop stick or your fingers
Reserve 1/2 cup of
the cooled teriyaki sauce and pour some of the
remaining sauce under the skin of the chicken
and work it over the breast, legs and thighs
Rub more of the sauce all over the outside of
the chicken
Let the chicken marinate for 30
minutes.
Rotate the chicken on the spit rods for 55 to 60
minutes or until the internal temperature
reaches 170 degrees on the instant thermometer
inserted in the thigh meat
Remove chicken
and cut into pieces to serve
Serve the chicken
with the remaining Teriyaki Sauce for dipping.
Tip: You may substitute a prepared Teriyaki
Marinade for the Ginger Teriyaki Sauce in this
recipe
