GINGER CHICKEN 

This recipe incorporates the crucial ingredients for a good marinade. The brown sugar helps the meat to achieve a nice, golden brown color, the seasonings and soy sauce add extra flavor and saltiness, and the vinegar tenderizes. The recipe works well for a group, or for a family meal, with some leftovers for later. I like to make extra of the marinade; by adding some of my favorite veggies to a Ziploc bag and tossing with a bit of olive oil to coat, I can then add some of the marinade and have an excellent side dish as well.

Serves 15 or so.

In processor or blender, process:  > 3 lg. cloves garlic > approx. 2-4" pc. fresh ginger, sliced > ⅛ tsp. cayenne

Add and process all ingredients: > ⅔ c. brown sugar > 1 c. soy sauce > 1 c. white vinegar

Marinate chicken in the above mix for 1-4 days in a sturdy zip-lock plastic bag. Use:

>9 lb. fresh or frozen chicken pieces, w/ skin and bone in (Thighs are a favorite)

Bake at 325° for 1 hr., or barbecue on the grill. Serve right from oven, or at room-temperature, or chill to serve cold.