Honey Ginger Chicken

*******

Serves 8

I started making this recipe for many Sunday dinners when we lived in Bellingham, Washington. The recipe comes from our well-used copy of San Juan Classics Cookbook, a collection of recipes from Bed and Breakfast owners throughout the San Juan Islands, off the coast of Washington State (now out of print).

This one is from a gal on Orcas Island where we often took the ferry for fun trips.

1 C soy sauce

¼ C Honey

¼ C Worcestershire sauce

¼ C + 2 TBL dry sherry* (optional)

4 to 6 TBL fresh ginger, grated or finely minced

10-12 cloves garlic, finely minced

6-7 lb Chicken breast halves, cut in halves or thirds (or 2 3-pound broiler chickens cut into serving pieces)

1. In a large bowl, combine all ingredients except chicken. Add chicken pieces and toss to coat. Marinate approx. 1 ½ to 2 hours (I usually do 1 hour). Turn chicken pieces occasionally.

2. Remove chicken pieces from marinade and place in a foil-lined baking dish. Broil for 3-4 min. per side, depending on thickness of chicken, until juices run clear when pierced with a fork. Remove from pan and serve with rice.

Note: I like barbequing this chicken. You can also bake it in a greased 9x13 baking dish for 50 minutes or until juices run clear when pierced with a fork.

*I don't cook with alcohol, but I kept the recipe "as is" for those who do.

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