2/3 c. soy sauce
2/3 c. sherry
2/3 c. honey
1/2 c. water
1 small onion, chopped
2 garlic cloves, minced
1/4 tsp. ground ginger
2 broiler/fryer chickens (3 to 4 lb. each), cut up

In a large resealable plastic bag, combine the first 7 ingredients. Add chicken; seal and turn to coat. Refrigerate for 1 to 2 hours. Place chicken and marinade in 2 greased 13 x 9 x 2-inch baking dishes.

Bake, uncovered, at 350°F for 1 hour or until juices run clear. Drain marinade and serve with chicken.

Yield: 8 servings.