1 fryer/broiler chicken, quartered
1/2 c. kikkoman teriyaki lemon glace
1/2 c. sugar
2 tbsp. kikkoman teriyaki marinade

Sauce:

1 tsp. grated lemon peel
4 tsp. cornstarch
1/2 c. water
1 tbsp. lemon juice
1/4 tsp. dried thyme

Rinse chicken under cold water, pat dry with paper towel. Pour 1/2 c. teriyaki sauce over chicken in large resealable plastic bag. Press air out of bag. close top securely. Turn bag several times to coat all pieces well. Refrigerate 8 hours, or overnight, turning bag occasionally. To grill, place chicken on grill 6 inches from hot heat and cook 4-45 minutes or until no longer pink. To broil place chicken on rack and broil 5-7 inches from heat for 45 minutes. Or until no longer pink. Meanwhile in a saucepan combine sugar, 2 Tbsp. teriyaki sauce, lemon peel, lemon juice, cornstarch, thyme and water. Cook and stir until sauce boils and thickens, keep warm. To serve; spoon glaze over chicken quarters.