Chicken with sherry marinade
Makes 4 servings
Sherry wine from the liquor store provides a flavor far superior to “cooking sherry” from the supermarket, which is overly salty. Serve this chicken dish with the vegetables appearing in this column tomorrow.
For the marinade
2 tablespoons soy sauce
1 tablespoon dry sherry
1 tablespoon canola oil
1 clove garlic, minced
1 teaspoon finely minced fresh ginger
¼ teaspoon freshly ground pepper
For the chicken
4 boneless, skinless chicken breast halves
Olive oil or vegetable oil spray
Whisk together the marinade ingredients in a small bowl.
Pour about half of the marinade into the bottom of a shallow glass baking dish or flat refrigerator container. Place the chicken breasts atop; cover with the remaining marinade.
Refrigerate, covered, for at least 30 minutes or for as long as 24 hours, turning the chicken occasionally.
When ready to cook, set the oven broiler rack 4 to 5 inches from the heating element; preheat the broiler. Lightly oil a broiler pan or baking sheet. Place the chicken on the prepared pan, reserving the excess marinade.
Broil the chicken for 5 minutes; turn and brush with the marinade. Broil the second sides for about 5 minutes, or until the chicken is cooked through at the thickest points; discard the remaining marinade.