Beijing Chicken

Directions

1. 1
   Rinse chicken pieces and pat dry with paper towels. Place in large, plastic bag.
2. 2
   Combine teriyaki sauce, sherry, ginger, fennel, orange peel and honey; pour over chicken. Press air out of bag. Tie or seal top securely.
3. 3
   Refrigerate 8 hours or overnight, turning bag occasionally.
4. 4
   Reserving marinade, remove chicken and place on rack of broiler pan.
5. 5
   Heat reserved marinade to boiling, let boil 5 minutes so it will be safe for basting.
6. 6
   Broil 5 to 7 inches from heat source, about 40 minutes or until chicken is tender, turning pieces over and basting occasionally with reserved marinade.