|Wildflower honey||120 Milliliter (1/2 Cup)|
|Tamari soy sauce||120 Milliliter (1/2 Cup)|
|Dry sherry/Water||80 Milliliter (1/3 Cup)|
|Grated fresh ginger/2 teaspoon ground ginger||1 Teaspoon (5 Milliliter)|
|Garlic||1 Clove (5 gm), crushed (Medium Size)|
|Broiler fryer chicken||2 1⁄2 Pound, cut into serving-size pieces (1.1 Kilogram)|
Combine honey, soy sauce, sherry, ginger root and garlic in a small bowl.
Place chicken in large glass baking dish.
Pour honey marinade over chicken, turning chicken to coat.
Cover dish and place in refrigerator.
Marinate at least 6 hours, turning to coat 2 or 3 times.
Remove chicken from marinade; reserve marinade.
Arrange chicken on oven roasting pan.
Cover with foil.
Bake at 350°F (180°C) for 30 minutes.
Bring reserved marinade to a boil in small saucepan over medium heat; simmer at slow boil for 3 minutes.
Uncover chicken; brush with marinade.
Bake uncovered, 30-45 minutes longer or until juices run clear and chicken is no longer pink, brushing occasionally with marinade.