Ingredients

The following ingredients have 6 Servings
  • 3 lbs boneless/skinless chicken breasts or thighs (thighs will be a bit more tender)
  • 1/2 cup packed brown sugar
  • 1/2 cup ketchup
  • 1/2 cup regular soy sauce
  • 1/4 cup sherry
  • 2 tsp fresh ginger (minced)
  • 4 cloves garlic (minced)
  • 1/4 tsp freshly ground black pepper
  • Optional: green onions (sliced thinly for garnish over cooked chicken)

Instruction

  • Towel dry the chicken pieces well. Use a fork to pierce chicken pieces throughout.
  • In a bowl, combine all remaining ingredients to make the marinade. Reserve 2/3 cup of marinade for a basting sauce. Pour rest of marinade over towel dried/pierced chicken pieces in a large bowl, turning chicken to thoroughly coat well. Cover and chill overnight, or at least 8 hours. Turn once or twice during marinade time to ensure even marinating.
  • Drain/discard used marinade from chicken pieces. Grease grill and heat to medium high heat. Grill chicken 4-5 minutes per side, or just until center is no longer pink; do not over-cook. Baste with the 2/3 cup reserved sauce during the last couple of minutes during grill time (if you start basting too early, it will be more likely to burn.)