Ingredients:
1/3 c. soy sauce
1/4 c. canola oil
2 green onion, thinly sliced
2 Tbsp. plus 1 1/2 tsp. honey
2 Tbsp. sherry or chicken broth
2 garlic cloves, minced
1 tsp. minced fresh gingerroot
6 bone-in chicken breast halves (8 oz. each)
Directions:
In a large resealable plastic bag, combine the first 7 ingredients; add the chicken. Seal bag and turn to coat; refrigerate for at least 5 hours.
Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 40-50 minutes or until a meat thermomether reads 170 degrees.
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