I can take the spine/back part and toss it into my freezer bag that already contains two other chicken backs…I’ll probably make up some broth this week for recipes later.
Now that we have everything — garlic, ginger, sugar, white wine and soy sauce (I omit the MSG), it’s time to stir stir stir. I try to dissolve as much of the sugar as I can. Now I take a 9×13 baking dish and line it with a gallon-sized Ziploc bag. Add the chicken and pour in the marinade:
And here’s what you get:
Since the chicken is taking up so much space in the bag, a little marinade will go a long way in the zip-top baggie. I will allow this to sit in my fridge for TWO DAYS, flipping the bag about every 12 hours. Two nights later, we cooked the marinated chicken. The cooking is the tough part. Because of the sugar content of the marinade, you have to be VERY careful how to cook up the parts. Low low low, for 25 minutes on each side, then you can turn up the heat at the end to give a nice crispness to the skin.
Another option is to slow bake the chicken first, then throw it on the grill. In this I don’t have a rigid cooking time, or even a rigid cooking temperature. Let’s call it 350F for 1 hour. Then give it about 5 minutes on each side on a NASA-hot grill. Baste it with more marinade, if you wish.
- 3/4 c . soy sauce
- 1/4 c . white wine
- 2 Tbsp . granulated sugar
- 1 1/2 tsp . grated ginger (I use much more than this more like 1 Tbsp.)
- 1 clove garlic minced
- 1 t pinch MSG (optional I don' do this)
- 3 lbs . of chicken parts: breasts leg quarters, wings
- Combine all ingredients except the chicken parts. Mix thoroughly until the sugar is well-dissolved. Marinate the chicken parts in a zip-top bag for at least 2 hours. Overnight is best.
- Bake the chicken at 350F for 1 hour, marinating occasionally.
- One can then sear the chicken on a hot grill for 5-8 minutes on each side.
- Grill the chicken over low heat for 45-60 minutes turning the pieces halfway through cooking time, marinating occasionally.