Grilled Soy-Glazed Chicken Thighs


    • 3/4 Cup Dry Sherry
    • 1/3 Cup Soy Sauce
    • 1/4 Cup Honey
    • 2 Tbs. Vegetable oil
    • 1 Large Clove Garlic - Minced
    • 3/4 Tsp Ground Ginger
    • 1/2 Tsp Coarsely Ground Black Pepper
    • 1/4 Tsp Crushed Red Chile Flakes
    • 8 Skinless Bone-In Chicken Thighs - Trimmed of Excess Fat
    • 8 scallions - Coated in 1 Tbs Vegetable Oil


    • Heat a gas grill to medium or prepare a medium-hot charcoal fire. In a medium bowl whisk the sherry, soy sauce, honey, vegetable oil, the garlic, ginger, pepper, and chile flakes until blended. Pour into a large ziploc bag. Cut two or three ¼ inch deep slashes in the skin side of the thighs and put them into the bag. Marinate at room temperature for 10 minutes (or up to 4 hours in the fridge), turning the bag a few times to evenly coat the thighs.
    • Lift the thighs out of the marinade (let excess marinade drip back into the bag) and set them on the hottest part of the grill. Arrange the scallions around the thighs on the cooler parts of the grill. Grill, turning frequently to prevent burning, until the scallions are tender, 5 to 8 minutes, and the thighs are cooked through, about 20 minutes. Remove the scallions and thighs from the grill as they finish cooking and tent loosely with foil. While the thighs are on the grill, pour the marinade into a small saucepan. Bring to a boil over high heat and reduce the liquid to a syrupy glaze (about 1/3 cup), 10 to 15 minutes.
    • Serve with the glaze drizzled over the thighs and scallions.

Serving suggestion: Pair with steamed fragrant rice like jasmine.

Fine Cooking Magazine (June/July 2003)