Put the juniper berries in a bowl. Crush them with the back of a spoon. Stir in the soy sauce, salt, pepper, and sherry. Lay the kip filets in the sauce. Let them marinate about 4 hours in the fridge, turning occasionally.

Remove the chicken from the marinade (reserving marinade) and dry with kitchen towels. Brush on half tablespoon oil. Grill over hot coals till done, about 10 minutes.

Meanwhile, mix cornstarch with 2 tablespoons cold water till smooth. In saucepan, mix the reserved marinade with 1- half deciliter water. Bring to a boil. Stir in the cornstarch mixture; stir constantly till sauce thickens. S&P to taste.

Remove the chicken from the grill; let rest on a cutting board for about 3 minutes. Cut crosswise into pieces about 0.5cm thick. Arrange the slices on two plates. Pour the sauce over.

Good with rice and lemon carrots.