Heat a gas grill to medium or prepare a medium-hot charcoal fire. In a medium bowl, whisk the sherry, soy sauce, honey, 2 Tbs. of the oil, the garlic, ginger, pepper, and chile flakes until blended. Pour into a large zip-top bag. Cut two or three 1/4-inch-deep slashes in the skin side of the thighs and put them in the bag. Marinate at room temperature for 10 minutes (or up to 4 hours in the fridge), turning the bag a few times to evenly coat the thighs. Coat the scallions in the remaining 1 Tbs. oil. Lift the thighs out of the marinade (let excess marinade drain back into the bag) and set them on the hottest part of the grill. Arrange the scallions around the thighs on the cooler parts of the grill. Grill, turning frequently to prevent burning, until the scallions are tender, 5 to 8 minutes, and the thighs are cooked through, about 20 minutes. Remove the scallions and thighs from the grill as they finish cooking and tent loosely with foil.
While the thighs are on the grill, pour the marinade into a small saucepan. Bring to a boil over high heat and reduce the liquid to a syrupy glaze (about 1/3 cup), 10 to 15 minutes.
Drizzle the glaze over the chicken thighs and scallions and serve.
Pair with steamed fragrant white rice like jasmine.
nutrition information (per serving):
sat fat g
Photo: Scott Phillips