| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Japanese |
Chicken, Japanese |
4 |
Servings |
INGREDIENTS
| 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 |
|
|
Allison Cozzi |
INSTRUCTIONS
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.]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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