2 tbsp. acceptable vegetable oil
1/4 c. honey
3 tbsp. red wine vinegar
1/4 c. low-sodium soy sauce
1 clove garlic, minced
2 tbsp. finely chopped fresh parsley
2 tsp. grated fresh ginger or 1 tsp. ginger powder
1/2 tsp. freshly ground black pepper
12 pieces chicken, about 3 1/2 to 4 lbs., skinned, all visible fat removed
1/4 c. honey
3 tbsp. red wine vinegar
1/4 c. low-sodium soy sauce
1 clove garlic, minced
2 tbsp. finely chopped fresh parsley
2 tsp. grated fresh ginger or 1 tsp. ginger powder
1/2 tsp. freshly ground black pepper
12 pieces chicken, about 3 1/2 to 4 lbs., skinned, all visible fat removed
In a bowl, combine all marinade ingredients and mix well. Add chicken and turn to coat all pieces. Cover and refrigerate for at least 2 hours, turning occasionally.
Grilling method: Grill chicken pieces 6 inches away from white-hot coals. Grill 30 to 45 minutes, brushing pieces with marinade and turning pieces frequently, until chicken is tender but not dry.
Broiler method: Preheat broiler. Arrange chicken pieces on baking sheet and place 5 inches away from the heat. Broil 25 to 30 minutes, brushing pieces with marinade and turning frequently, until chicken is tender but not dry.
Makes 6 servings (2 pieces of chicken per serving); 286 calories per serving.
