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CHICKEN LEGS TERIYAKI 
4 whole chicken legs (thighs attached)
1/2 c. soy sauce
2 tbsp. honey
2 tsp. grated fresh ginger or 1/2 tsp. ground ginger
1 clove garlic, minced or pressed
3 tbsp. dry sherry (optional)
Slivered green onions, watercress or parsley for garnish

Place chicken in a shallow glass bowl. Pour in a mixture of soy sauce, honey, ginger and garlic (and sherry). Turn chicken to coat well with soy marinade. Cover. Let stand in refrigerator for several hours or overnight. Remove chicken from marinade. Place on grill about 6 inches above glowing coals touched with gray ash. Grill chicken until well browned on both sides, turning once, 30 to 40 minutes in all (meat near thigh bones should no longer be pink when tested with the tip of a knife). Garnish chicken with green onions, watercress or parsley.
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