|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Honey||2 1⁄2 Tablespoon|
|Grated fresh ginger/1/2 teaspoon ground ginger||1 Teaspoon|
|Dry sherry||2 Tablespoon|
|Salad oil||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced / pressed|
|Green onion with tops||2 , thinly sliced|
Place chicken in a plastic bag.
Combine soy, honey, ginger, sherry, oil, garlic, and onions; pour over chicken.
Seal bag and refrigerate, turning occasionally, for 4 hours or until next day.
Pour off and discard marinade.
Place chicken, skin side up, on a rack in a roasting pan.
Bake, uncovered, in a 350° oven for 1 hour or until meat near thighbone is no longer pink when slashed.