Categories: Poultry, Bar-b-q 
      Yield: 6 servings 
  
      6 ea Frying Chicken Quarters 
      2 tb Vegetable Oil 
    1/4 c  Honey 
    1/2 c  Teriyaki Sauce 
    1/2 ts Ground Ginger 
      2 ea 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.