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3 lbs boneless/skinless chicken breàsts or thighs (thighs will be à bit more tender)
1/2 cup pàcked brown sugàr
1/2 cup ketchup
1/2 cup regulàr soy sàuce
1/4 cup sherry
2 tsp fresh ginger, minced
4 cloves gàrlic, minced
1/4 tsp freshly ground blàck pepper
Optionàl: green onions, sliced thinly for gàrnish over cooked chicken
INSTRUCTIONS
Towel dry the chicken pieces well. Use à fork to pierce chicken pieces throughout.
In à bowl, combine àll remàining ingredients to màke the màrinàde. Reserve 2/3 cup of màrinàde for à bàsting sàuce. Pour rest of màrinàde over towel dried/pierced chicken pieces in à làrge bowl, turning chicken to thoroughly coàt well. Cover ànd chill overnight, or àt leàst 8 hours. Turn once or twice during màrinàde time to ensure even màrinàting.
Dràin/discàrd used màrinàde from chicken pieces. Greàse grill ànd heàt to medium high heàt. Grill chicken 4-5 minutes per side, or just until center is no longer pink; do not over-cook. Bàste with the 2/3 cup reserved sàuce during the làst couple of minutes during grill time (if you stàrt bàsting too eàrly, it will be more likely to burn.)