Grilled Chicken Teriyaki

Salad oil
2 (3 to 3-1/2-lb. each) broiler-fryers, quartered
l/2 c. soy sauce
2 tbsp. sugar
2 tbsp. dry sherry
1 small garlic clove, crushed
1/4 tsp. ground ginger
2 tbsp. sliced green onions for garnish

About 50 minutes before serving:
Preheat broiler. Brush bottom of broiling pan lightly with salad oil. Place chickens, skin side down, in broiling pan about 7 to 9 inches from source of heat (or at 450 degrees) and broil chickens 25 minutes until golden.

Meanwhile, in a small bowl, mix well the soy sauce, sugar, sherry, garlic and ginger. When chicken is golden, brush generously with some of the sauce mixture. Turn chicken pieces skin side up, and broil 10 minutes. Brush with remaining sauce and broil 10 minutes longer or until chicken is fork tender. To serve, sprinkle green onions over chicken.
Makes eight servings.

To barbecue on outdoor grill: About 1-1/4 hours before serving prepare grill. Meanwhile, prepare sauce mixture as above. When grill is ready, place chicken on grill over low coals. Cook 35 minutes or until chicken is fork tender, turning chicken frequently. During last 15 minutes of cooking chicken baste occasionally with sauce mixture.