Grilled Chicken Teriyaki

• 3/4 cup soy sauce
• 1/4 cup sherry or dry white wine
• 1 tablespoon vegetable oil
• 1 tablespoon water
• 2 garlic cloves, minced
• 1 teaspoon sugar
• 1 teaspoon peeled, grated fresh ginger, or 1/2 teaspoon ground ginger
• 1 chicken (3 1/2 to 4 pounds), cut into serving pieces, excess skin and fat removed
• 1 cup long-grain white rice, cooked according to package directions (3 cups cooked)
• 6 green onions, including some tender green tops, sliced

1. In a large bowl, whisk together soy sauce, sherry, oil, water, garlic, sugar, and ginger.
2. Add chicken and turn to coat.
3. Marinate in the refrigerator, for 3 to 4 hours or up to overnight, turning several times.
4. Bring to room temperature before grilling.
5. Preheat grill.
6. Remove chicken from marinade.
7. In a small saucepan, boil marinade for 1 minute.
8. Grill chicken over medium heat, turning often and basting with marinade, until chicken is no longer pink in the center, about 1 hour.
9. Serve with rice, sprinkled with green onions.

soy sauce, sherry, vegetable oil, water, garlic, sugar, ginger, chicken, longgrain white rice, green onions

Taken from www.cookstr.com/recipes/grilled-chicken-teriyaki (may not work)