Grilled Ginger Chicken
 
      5 lb Chicken legs                        2 tb Worcestershire sauce
      2    To 3 cloves garlic, chopped       1/4 c  Rum
           -or pressed                         1 tb Brown sugar
      2 ts Salt                              1/2    Inch piece fresh ginger
      4 tb Freshly squeezed lime juice              -root, finely chopped
           -(about 3 limes)                  1/4 c  Vegetable oil
 
  Rinse the chicken and dry with paper towels.  Rub the chicken with the
  garlic and salt; place in a non-metallic dish or a heavy plastic bag.
  Combine the remaining ingredients and add to the chicken.  Marinate in a
  cool place for at least one hour or refrigerate for up to two days.
  
  Prepare the grill.  When the coals are medium hot, drain the chicken and
  cook over the coals, turning after 10 minutes and basting them frequently
  with the marinade, for a total of 30 minutes, or until they are golden
  brown.  If the chicken is browning too quickly, move to a cooler part of
  the grill.
  
  Serve hot or at room temperature.
  
  Serves six.
  
  [THE EVENING SUN; August 22, 1990]
  
  Posted by Fred Peters.

Back