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.
Slideshow: More Chicken Recipes
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 It
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.
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.
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.
The marinated chicken can be kept in the refrigerator for up to 8 hours before cooking. Bring to room temperature before grilling.
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