Ginger Chicken

1. 1

   Combine vermouth, soy sauce, molasses or brown sugar, pepper and ginger.

2. 2

   Place chicken in a food-grade plastic bag; add marinade, close bag and turn to coat chicken well; marinate at room temp for 30-45 minutes or in fridge 3-4 hours (I let it go all day, about 8-9 hours), turning bag now and then.

3. 3

   Drain chicken, reserving marinade.

4. 4

   Grill over hot coals, turning as needed to cook evenly and prevent burning; baste with marinade occasionally but let it cook well after basting since raw chicken was in it.

5. 5

   Grill for about 45 minutes then serve hot over steamed rice.

No additional tips available.