Ingredients
1/3 cup reduced-sodium soy sauce1/4 cup canola oil2 green onions, thinly sliced2 tablespoons plus 1-1/2 teaspoons honey2 tablespoons sherry or chicken broth2 garlic cloves, minced1 teaspoon minced fresh gingerroot6 bone-in chicken breast halves (8 ounces each)
Preparation
In a large resealable plastic bag, combine first seven ingredients; add chicken. Seal bag and turn to coat; refrigerate 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 20 minutes. Turn; grill 20-30 minutes or until a thermometer reads 170°.
