Here’s a super recipe you can use with any chicken pieces you like, with or without skin. Plan ahead to marinate the chicken overnight for wonderful flavor. Leftovers are fabulous the next day in a salad as well.
—JENNIFER NICHOLS TUCSON, AZ
PREP: 10 MIN. + MARINATING GRILL: 40 MIN. MAKES: 6 SERVINGS
1/3 cup reduced-sodium soy sauce
1/4 cup canola oil
2 green onions, thinly sliced
2 tablespoons plus 1 1/2 teaspoons honey
2 tablespoons sherry or chicken broth
2 garlic cloves, minced
1 teaspoon minced fresh gingerroot
6 bone-in chicken breast halves (8 ounces each)
1. In a large resealable plastic bag, combine the first seven ingredients; add chicken. Seal bag and turn to coat; refrigerate at least 5 hours.
2. Drain and discard marinade from chicken. Prepare grill for indirect heat, using a drip pan. Place chicken, skin side down, on grill rack. Grill, covered, over indirect medium heat 20 minutes. Turn; grill 20-30 minutes more or until the juices run clear.