Marinated Asian Chicken


  • 12 large boneless, skinless chicken breasts
  • 1 cup soy sauce
  • 3/4 cups dry sherry
  • 1 cup hoisin sauce
  • 3/4 cup plum jelly
  • 12 scallions, minced, white and green parts
  • 6 garlic cloves
  • 3/4 cup cider vinegar
  • 1/2 cup honey


  • Combine all ingredients except the chicken in a saucepan.
  • Bring to a boil, reduce heat and simmer for 5 minutes.
  • Cool , then pour sauce over the chicken.
  • Cover and refrigerate overnight.
  • Preheat the oven to 375 degrees.
  • Place chicken on greased cookie sheets and bake uncovered for one hour to 90 minutes or until chicken has cooked through.
  • Be sure to baste the chicken frequently with the reserved marinade.

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