- ¾ cup soy sauce
- ¼ 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 ½ teaspoon ground ginger
- 1 chicken (3½ 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
- In a large bowl, whisk together soy sauce, sherry, oil, water, garlic, sugar, and ginger. Add chicken and turn to coat. Marinate in the refrigerator, for 3 to 4 hours or up to overnight, turning several times. Bring to room temperature before grilling.
- Preheat grill. Remove chicken from marinade. In a small saucepan, boil marinade for 1 minute. Grill chicken over medium heat, turning often and basting with marinade, until chicken is no longer pink in the center, about 1 hour. Serve with rice, sprinkled with green onions.