A friend, Joe W., served this chicken at a barbecue years ago; I begged the recipe and it’s been my standby, crowd-pleasing recipe ever since. Takes a minute to throw together and the longer it marinates the better. Goes well with grilled veggies and coconut rice. 1/2 cup soy sauce 1/3 cup dry sherry 1/3 cup packed brown sugar (the original recipe calls for 1/2, I use less each time) 2 tablespoons vegetable oil 1 garlic clove, minced 1/2 teaspoon ground ginger 3 pounds chicken pieces (I use skinless, boneless thighs, they cook quickly and remain moist) In a large bowl, combine ingredients except chicken. Stir to dissolve sugar. Add chicken and turn to coat with marinade. Refrigerate, turning occasionally, a couple of hours to overnight. Grill!