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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is another great, do-ahead, type recipe that's so 'after-work friendly'. I throw this together in the morning, let it marinate all day and then toss it on the grill when I get home. Cook the rice while the chicken's on the grill and you have dinner in about 45 minutes. Prep time doesn't include marinating time since you have a choice of quick or longer marinating. Ingredients:
1/4 cup vermouth |
1/4 cup soy sauce |
1/4 cup molasses or 1/4 cup dark brown sugar |
1/4 teaspoon fresh ground pepper |
1 tablespoon grated fresh gingerroot |
1 fryer chicken, quartered |
Directions:
1. Combine vermouth, soy sauce, molasses or brown sugar, pepper and ginger.
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. Drain chicken, reserving marinade.
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. Grill for about 45 minutes then serve hot over steamed rice.
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