Cut chicken into smaller portions. Rinse and pat dry. Place in



glass bowl to marinate. In small saucepan combine oil, honey, teriyaki

sauce ginger and garlic. Bring to boil. Remove from heat and add sherry.

pour over chicken pieces. Cover tightly and refrigerate overnight, turning

once or twice. Grill, beginning skin side down, 6 to 8 inches from coals;

turn every 10 minutes and baste with marinade. Cook for 25 to 30 minutes

or until done and well browned.