Teriyaki Honey Chicken

         Yield: 4 Servings
Categories: Chicken, Japanese

1 Fryer; cut-up 1/2 c Honey 1/2 c Soy sauce 1/4 c Sherry, dry 1 ts Ginger, fresh; grated -(substitute 2 tsp ground -ginger, if you must) 2 md Garlic cloves, crushed Place chicken in plastic bag. Combine remaining ingredients in small bowl ad pour over chicken in bag, turning to coat. Close bag and marinate in refrigerator for at least 6 hours, turning 2 or 3 times. Remove chicken from marinade; reserve marinade. Arrange on rack over foil-lined broiler pan. Cover chicken with foil. Bake at 350 degrees for 30 minutes. Uncover; brush with marinade. Bake, uncovered, 30-45 minutes or until done, brushing occasionally with marinade. Four servings. [Note: When I try this, I think I'll do this on the gas grill and will probably make double the amount of sauce so that, when I refrigerate the leftovers for other meals, there will still be plenty of sauce and it won't be dry.] Allison Cozzi