Chicken Teriyaki

1 (2 1/2- to 3-pound) broiler-fryer chicken
1/2 cup soy sauce
2 tablespoons dry sherry
2 tablespoons sliced green onion
1 tablespoon brown sugar
1 clove garlic, minced
1/2 teaspoon grated fresh ginger root

Wash and dry chicken; prick all over with a sharp fork. Place in a clear plastic bag in a 12 x 7 1/2-inch baking dish.

Combine remaining ingredients and pour over chicken. Seal the bag and refrigerate overnight, turning the bag occasionally.

Drain the chicken; place breast side down on a microwave safe baking rack in the baking dish. Cook, covered on HIGH for five minutes.

Reduce power to 50 percent (MEDIUM) and cook, covered, for 15 minutes.

Turn the chicken breast side up; cover. Cook on medium setting for 10 to 20 minutes or until the chicken is done, turning the dish once.

Serves 4.