Soy Honey Chicken - cooking recipe

Ingredients

1/2 cup honey
1/2 cup soy sauce
1/4 cup water or 1/4 cup dry sherry
1 teaspoon grated fresh gingerroot (substitute 2 teaspoons of ground ginger for fresh gingerroot)
2 medium garlic cloves, crushed
1 broiler-fryer chicken, cut into pieces (2.5 to 3 pounds, 2 chicken legs-thighs can be used instead of a broiler-fryer chickens)

Preparation

Combine honey, soy sauce, sherry,gingerroot and garlic in a small bowl. Place chicken in plastic food storage bag or large glass baking dish. Pour honey marinade over chicken, turning chicken to coat.Close bag or cover dish with plastic wrap. Marinate in refrigerator at least 6 hours, turning 2 or 3 times.
Remove chicken from marinade; reserve marinade. Arrange chicken on rack over roasting pan. Cover chicken with foil. Bake at 350 F 30 minutes. Bring reserved marinade to a boil in small saucepan over medium heat; boil 3 minutes and set aside.
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.