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2 1/2 to 3 lbs. broiler-fryer chicken, cut up
1/2 c. soy sauce
1/4 c. dry sherry
1 garlic clove
2 Tbsp. chili sauce
2 Tbsp. brown sugar
2 tsp. grated ginger root or powder

Rinse chicken pieces; pat dry with paper towels. To marinate, place
chicken in a plastic bag; set in a deep bowl. Combine soy sauce,
sherry, garlic, chili sauce, brown sugar, and ginger root. Pour
soy sauce mixture over chicken; close bag. Marinate in the
refrigerator for 6 hours, turning occasionally. Remove chicken
pieces, reserving the marinade.

Grill Method: Immediately transfer chicken to the barbecue grill.
Brush with marinade. Cook over coals for 10-14 minutes, turning
occasionally. Makes 4 servings.

Oven Method: Place chicken pieces in a baking dish, skin side down.
Bake, uncovered, at 350 for 45-50 minutes, turning occasionally.
Makes 4 servings.

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