Thai Barbecue Chicken

(8 servings, recipe very slightly adapted from Is It Edible)

8 chicken thighs, skin on
Marinade:
3 T soy sauce (I use Kikkoman)
3 T sherry
1 tsp. garlic puree (also called ground garlic)
2 T (or more) finely minced cilantro (plus additional chopped cilantro for garnish if desired)
1 T sugar or Splenda
1 tsp. salt
1 tsp. pepper (I used Florida Seasoned Pepper from Penzeys, Ed called for white pepper, and I think lemon-pepper might work here too)

Trim loose skin and extra fat from chicken thighs. (I save scraps like this to make chicken stock.) Mix marinade ingredients. Put chicken in ziploc bag and pour marinade in. Seal bag, turn over a few times to be sure chicken is well coated with marinade, then marinate for 45 minutes or longer in refrigerator. (I increased the marinating time a little bit. Next time I might marinate it for a few hours, although it was really flavorful with this short marinating time.)

To cook, preheat oven to 350 F. (I used a toaster oven, which worked very well here.) In a large foil-lined baking pan, place the chicken skin-side down in a single layer. Bake 25 minutes. Turn chicken over and bake for 20-25 minutes more.

Change oven setting to broil and broil chicken (skin side up) for 8-10 minutes, or until skin is crisp and browned and chicken is cooked through. Serve with chopped cilantro if desired.

This printable recipe from KalynsKitchen.com.