DO-AHEAD TIP: Marinate chicken for at least 2 hours but no more than 24 hours (see recipe).
Place chicken between two sheets of plastic wrap; using a mallet or a
rolling pin, lightly pound to about 1/4 inch-thick; place in an 8- x 8-inch baking dish.
In a small bowl, combine soy sauce, wine (or broth), brown sugar, ginger and garlic; blend well; pour
over chicken. Cover and refrigerate for at least 2 hours but no more than 24 hours, turning several
times.
Drain marinade from chicken (reserving marinade) and arrange on a broiler pan lightly coated with
olive oil OR fire up the barby! Broil/grill chicken 4 to 5 inches from heat source for 5 minutes.
Turn and brush with marinade then cook for an additional 5 to 6 minutes or until done.