1/2 cup dry sherry wine or vermouth
3 tablespoons soy sauce
1 tablespoon Gravy Master
1 teaspoon Japanese mirin, optional (available in specialty food stores)
2 teaspoons sesame oil
1 teaspoon minced garlic
2 tablespoons fresh-grated ginger root
4 whole chicken breasts, skinned to split
In a bowl, mix wine, soy sauce, Gravy Master, mirin, sesame oil, garlic and ginger.
Put chicken breasts into a zip-lock plastic bag.
Add marinade and close bag.
Refrigerate 24 hours.
Remove chicken from marinade and broil 4 to 5 inches from heat source for 5 to 8 minutes, turning once.
Broil only until chicken is done. Makes 6 servings.