- 1/2 cup [125 mL] soy sauce
- 5 tablespoons [75 mL] vegetable oil
- 4 tablespoons [60 mL] water
- 1 tablespoon [15 mL] dehydrated minced onion
- 1 tablespoon [15 mL] sesame seeds
- 1 1/2 cups [300 g] sugar
- 1 clove garlic, minced
- 1/2 teaspoon [2.5 mL] ground ginger
- 1/2 teaspoon [2.5 mL] salt
- 1/8 teaspoon [0.5 mL] Cayenne pepper
- 1 [3 to 4-pound / 1.4 to 1.8-kg] chicken fryer, cut into 4 or 6 parts
|
- For the marinade, into a bowl, well mix together soy sauce, vegetable oil, water, dehydrated minced onion, sesame seeds, sugar, minced garlic, ground ginger, salt and Cayenne pepper.
- Reserve 1/4 cup [60 mL] of the marinade, refrigerated until ready to use.
- Pour remaining marinade into a large enough zipper plastic bag.
- Add chicken parts; seal then turn bag over to well coat chicken parts with mixture.
- Leave to marinate refrigerated for at least 8 hours or overnight, turning bag every once in a while.
- Prepare barbecue for direct cooking then preheat barbecue to medium intensity.
- Drain chicken parts; throw away used marinade.
- Grill chicken parts, skin side on hot barbecue rack, for 15 minutes.
- Turn chicken parts over and barbecue for 15 minutes more.
- Brush chicken parts with reserved marinade; barbecue for 5 minutes more,
- Turn chicken parts over, brush with reserved cold marinade and barbecue for approximately 15 minutes more, until juices run clear and a meat thermometer indicates 170°F [77°C] inside the breast, 180°F [82°C] inside the thighs.
- Throw away any leftover marinade.
|
