6    Frying Chicken Quarters
2 tb Vegetable Oil
1/4 c  Honey
1/2 c  Teriyaki Sauce
1/2 ts Ground Ginger
2    Garlic Cloves, minced
1/3 c  Medium Dry Sherry

Cut chicken into smaller portions. Rinse and pat dry. Place in glass
bowl to marinate. In small saucepan combine oil, honey, teriyaki sauce
ginger and garlic. Bring to boil. Remove from heat and add sherry. pour
over chicken pieces. Cover tightly and refrigerate overnight, turning once
or twice. Grill, beginning skin side down, 6 to 8 inches from coals; turn
every 10 minutes and baste with marinade. Cook for 25 to 30 minutes or
until done and well browned.