By: Joy Boudreau
Marinade:
2 tbsp vegetable oil
1/4 cup honey
3 tbsp red wine vinegar
1/4 cup low-sodium soy sauce
1 clove garlic, minced
2 tbsp finely chopped fresh parsley
2 tsp grated fresh ginger (must use fresh)
1/2 tsp freshly ground black pepper
In a bowl, combine all marinade ingredients and mix well. Add chicken and turn to coat all pieces. Cover and refrigerate overnight up to 24 hours, turning occasionally.
Grilling Method:
Turn gas grill on high and start smoking chips. When grill is hot and smoking, reduce heat to medium and set chicken pieces on. Cover and grill 45 minutes, brushing pieces with marinade and turning pieces frequently; test for doneness (juices will run clear when pierced deeply with a fork). Avoid flaming from dripping grease and oil in the marinade. Serve with mixed steamed vegetables and small red potatoes (skin-on).
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