Ingredients
1/4
cup soy sauce
1/4
cup water
2
tablespoons honey
1
tablespoon oil
2
teaspoons grated gingerroot or 1/2 teaspoon ginger
2
teaspoons grated lemon peel
3
to 3 1/2 lb. cut-up frying chicken (8 pieces)
Preparation
In small bowl, combine all ingredients except chicken pieces; mix well. Place chicken in 13x9-inch (3-quart) glass baking dish or large resealable food storage plastic bag. Pour soy sauce mixture over chicken; turn to coat. Cover dish or seal bag. Refrigerate at least 1 hour or up to 8 hours to marinate, turning chicken several times.
Heat gas or charcoal grill. When grill is heated, remove chicken from marinade; reserve marinade. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 15 to 20 minutes or until chicken is fork-tender and juices run clear, turning and brushing several times with reserved marinade. Discard any remaining marinade.
