- 4 chicken whites
- 1 cup [250 mL] water
- 1/2 cup [125 mL] light soy sauce
- 1 tablespoon [15 mL] oil
- 1 medium onion, chopped
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- Arrange chicken whites die-by-side into a shallow glass dish.
- Mix together water, soy sauce, oil and chopped onion.
- Evenly pour mixture all over chicken whites.
- Leave to marinate, refrigerated, for 3 to 4 hours.
- Preheat barbecue until charcoals become gray, almost white.
- Then remove chicken whites from marinade.
- Barbecue chicken whites onto hot barbecue rack until no longer pink inside and juices run clear when pierced with a fork, for approximately 25 minutes, turning chicken whites at least once.
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