Ingredients
1/2 cup reduced-sodium soy sauce1/3 cup canola oil1/4 cup water2 tablespoons dried minced onion2 tablespoons sesame seeds1 tablespoon sugar4 garlic cloves, minced1 teaspoon ground ginger3/4 teaspoon salt1/8 teaspoon cayenne pepper2 broiler/fryer chickens (3 to 4 pounds each), quartered
Preparation
In a small bowl, combine first 10 ingredients. Set aside 1/3 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add chicken; seal and turn to coat. Refrigerate 8 hours or overnight.
Prepare grill for indirect heat, using a drip pan. Place chicken over drip pan; grill, covered, over indirect medium heat 45-60 minutes or until a thermometer reads 170°-175°, turning and basting frequently with reserved marinade during the last 20 minutes.
