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Categories:Viewed: 31 - Published at: 4 years ago
Ingredients
- 3/4 cup soy sauce
- 1/4 cup sherry or dry white wine
- 1 tablespoon vegetable oil
- 1 tablespoon water
- 2 garlic cloves, minced
- 1 teaspoon sugar
- 1 teaspoon peeled, grated fresh ginger, or 1/2 teaspoon ground ginger
- 1 chicken (3 1/2 to 4 pounds), cut into serving pieces, excess skin and fat removed
- 1 cup long-grain white rice, cooked according to package directions (3 cups cooked)
- 6 green onions, including some tender green tops, sliced
Method
- In a large bowl, whisk together soy sauce, sherry, oil, water, garlic, sugar, and ginger.
- Add chicken and turn to coat.
- Marinate in the refrigerator, for 3 to 4 hours or up to overnight, turning several times.
- Bring to room temperature before grilling.
- Preheat grill.
- Remove chicken from marinade.
- In a small saucepan, boil marinade for 1 minute.
- Grill chicken over medium heat, turning often and basting with marinade, until chicken is no longer pink in the center, about 1 hour.
- Serve with rice, sprinkled with green onions.
