1/4 c. soy sauce
1/4 c. honey
1 tbsp. dry sherry (opt.)
1 1/2 tsp. dry mustard
1 lg. clove garlic, , crushed
8 chicken thighs, skinned
1 tbsp. fresh ginger, chopped
1/4 tsp. ground red cayenne pepper

In large bowl, stir soy sauce, honey, sherry, mustard and garlic. Mix well. Add chicken, turning to coat with marinade. Refrigerate, covered, at least 30 minutes, stirring occasionally. Heat oven to 450 degrees. Drain chicken, reserving marinade. Combine ginger and red pepper. Rub over both sides of each thigh. Arrange thighs in 9 x 13 inch baking dish, bake 30 minutes until cooked through, brushing with reserved marinade during last 15 minutes of baking time.