I did this as indicated other than using all drumsticks (because doing whole bird parts on the broiler always results in overdone drums/wings by the time the breasts and thighs are done, in my oven). With that said, the sauce never stuck to my chicken, so for the final basting I thickened the sauce on the stovetop with cornstarch and then it stuck beautifully. The sauce/marinade is delicious on the chicken, on the rice, and on the steamed broccoli I made. But we did not like the way the skin stayed kind of rubbery and the way that the sauce was not sticking at all. In the future I would do this in a pan with BLSL chicken breasts submerged in the pre-thickened sauce or else on the grill basted with the pre-thickened sauce (with or without skin on the grill, as is your preference). As the skin texture issue is just a thing with us I didn't hold that against the recipe but this marinade really does need to be thickened before use as a basting sauce or over rice. Thickening is such an easy step especially since you've got to boil that leftover marinade nonstop in order to use it without re-contaminating it anyway. P.S. I used mirin and it was awesome, sherry does not hold a candle to it. Thanks for sharing!
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I did this as indicated other than using all drumsticks (because doing whole bird parts on the...