Teriyaki Grilled Chicken

Teriyaki Grilled Chicken

1/3 C. soy sauce
1/4 C. canola oil
2 green onions thinly sliced
2 T. plus 1 1/2 t. honey
2 T. sherry or chicken broth
2 garlic cloves minced
1 t. minced fresh gingerroot
6 bone in chicken breast halves (8 oz each)

In a large resealable bag, combine the first 7 ingredients; add the chicken. Seal bag and turn to coat; refrigerate for at least 5 hours. Drain and discard marinade. Place chicken skin side down on grill rack. Grill covered over indirect medium heat for 40-50 minutes or until a meat thermometer reads 170