Hawaiian Teriyaki Chicken
This recipe and others can be found in the article "In Hawaii, Barbecue Means a Luau" by Mike Stines, Ph.B.
1 (3 1/2-pound) chicken, quartered
1 cup teriyaki marinade (see recipe, located here)Coarse kosher salt and freshly ground black pepper
Preheat the grill to 375° F. for indirect cooking.
Rinse the chicken and pat it dry; sprinkle it all over with salt and pepper then brush it with teriyaki marinade. Grill the chicken over indirect heat, basting every 15 to 20 minutes, for 1 hour or until a meat thermometer in the thigh registers 175° F. Allow the chicken to rest 10 minutes before slicing.
Alternately, use chicken breasts instead of whole chicken. Indirectly cook for 30 to 40 minutes until tender or grill over medium-hot coals 15 to 25 minutes, turning occasionally.)