- 1 cup [200 g] sugar
- 1 cup [250 mL] soy sauce
- 1/2 teaspoon [2.5 mL] ginger
- 1 tablespoon [15 mL] garlic salt
- 1 tablespoon [15 mL] accent
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- Mix all ingredients.
- Stir until sugar is dissolved.
- Pour over boned, skinless chichen breasts.
- Marinate overnight or at least 6 hours.
- Grill chicken over charcoal.
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