Ginger Grilled Chicken for a Crowd
Instructions:
When you have a crowd to feed at a backyard bash, try this honey-and-ginger party pleaser. 11â„4 cups soy sauce 3â„4 cup honey 1â„4 cup fresh lemon juice 2 tablespoons vegetable oil 2 tablespoons minced, peeled fresh ginger 2 garlic cloves, crushed with garlic press 3 chickens (3 pounds each), each cut into quarters
Makes 12 main-dish servings. Prep: 10 minutes plus overnight to marinate Grill/Broil: 35 minutes
- In small bowl, combine soy sauce, honey, lemon juice, oil, ginger, and garlic until well blended. Divide chicken and marinade among three zip-tight plastic bags, turning chicken to coat; place in 15" by 9" baking dish. Seal bags, pressing out as much air as possible. Refrigerate chicken overnight to marinate.
- Prepare outdoor grill for covered direct grilling over medium heat.
- Remove chicken from marinade; discard marinade. Place chicken on grill, cover and cook until golden brown, about 5 minutes per side. Move chicken to perimeter of grill (where it is cooler); cover and cook until juices run clear when thickest part of chicken is pierced with tip of knife, about 25 minutes longer.
- To broil in oven: Marinate chicken as in Step 1. Preheat broiler. Place chicken, skin side down, on rack in large broiling pan. (Chicken may have to be broiled in batches.) Place pan in broiler 8 to 10 inches from heat source. Broil chicken until golden brown, about 20 minutes.
- Turn chicken skin side up; broil, brushing occasionally with marinade, until juices run clear when thickest part of chicken is pierced with tip of knife, about 20 minutes longer.