Sherry–Soy Sauce Chicken

Dry sherry and soy sauce are enticing partners in this simple marinade. A jolt of fresh cilantro when the chicken is finished cooking adds freshness.

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  • Servings: 4

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  • 1/4 cup dry sherry
  • 1 tablespoon plus 1 teaspoon soy sauce
  • 1/2 teaspoon sugar
  • 4 bone-in chicken pieces, with skin (about 2 pounds), either thighs or drumsticks or a mixture
  • 2 tablespoons finely chopped cilantro

How to make this recipe

  1. In a large bowl, combine the sherry, soy sauce and sugar. Add the chicken pieces and marinate at least 1 hour and up to 8 hours.

  2. Light a grill or preheat a grill pan. Grill the chicken over moderately high heat, turning occasionally, until the chicken is lightly charred and cooked through, about 20 to 25 minutes. Transfer the chicken to a work surface and let rest for 5 minutes.

  3. Meanwhile, in a small saucepan, bring the sherry–soy sauce marinade to a boil. Cook for 1 minute. Serve the chicken garnished with the cilantro and with the sauce on the side.

Make Ahead

The marinated chicken can be kept in the refrigerator for up to 8 hours before cooking. Bring to room temperature before grilling.

Contributed By Photo © Scott Hocker Published February 2014

1043587 recipes/sherry-soy-sauce-chicken 2015-11-24T18:34:37+00:00 Scott Hocker 4|weeknight-dinner|fast|asian|web-exclusive|make-ahead february-2014 recipes,sherry-soy-sauce-chicken 1043587

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