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GRILLED TERIYAKI CHICKEN 
4 c. dry white wine
1/2 c. lemon juice
1/4 c. teriyaki sauce
1 tbsp. minced onion
1 clove garlic, minced
2 bay leaves
1 tbsp. bouquet garni
1/2 tsp. seasoned salt
1/2 tsp. seasoned pepper
1/2 tsp. lemon pepper seasoning
2 black peppercorns
2 (2 1/2 to 3 lb.) boiler fryers, halved
Garnishes and lemon slices
Curly endive

Combine first 11 ingredients in a large shallow container; mix well. Add chicken; cover and chill 8 hours, turning chicken several times. Remove chicken from marinade, reserving marinade. Remove and discard bay leaves. Grill chicken, covered, over hot coals (400 to 500 degrees) for 50 to 60 minutes or until done, turning and basting often with marinade. Garnish, if desired. Yield: 4 to 8 servings.
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