Skin chicken pieces. Using a bowl, combine green onions, garlic, honey, sherry, ginger and soya sauce. Dip chicken breasts in sauce, then place in plastic bag and pour in remaining sauce. Seal bag tightly and let stand at room temperature from 30 to 60 minutes. Prepare barbecue, setting grill four inches (10 cm) above hot coals. Drain chichen breasts and grill, turning as needed to prevent charring and allow even cooking for about 25 min. Brush with sauce as required to keep meat moist. Heat remaining sauce and serve with hot, grilled chicken. Four servings.

From the MealMaster recipe list. Downloaded from Glen's Mm Recipe Archive,