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Add a photoServings: 6
Ingredients
- 3/4 c. Kikkoman Teriyaki Baste & Glaze
- 2 Tbsp. bourbon whiskey
- 3/4 tsp freshly-grnd black pepper
- 1/8 tsp grnd cinnamon
- 1 med eggplant
- 3 lb frying chicken pcs
Directions
- Combine teriyaki baste & glaze, whiskey, pepper and cinnamon; set aside.
- Remove stem from eggplant and partially peel lengthwise to create stripes. Cut eggplant lengthwise into 6 or possibly 8 wedges. Place wedges in large bowl; cover with water and let stand 30 min.
- Remove and pat dry with paper towels; place with chicken on grill 6 inches from warm coals. Cook 30 to 35 min, or possibly till chicken is no longer pink in center and eggplant is tender, turning chicken and eggplant over occasionally and brushing frequently with baste & glaze mix.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 271g | |
| Recipe makes 6 servings | |
| Calories 360 | |
| Calories from Fat 211 | 59% |
| Total Fat 23.45g | 29% |
| Saturated Fat 6.68g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 110mg | 5% |
| Potassium 562mg | 16% |
| Total Carbs 6.74g | 2% |
| Dietary Fiber 4.0g | 13% |
| Sugars 2.76g | 2% |
| Protein 29.87g | 48% |
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