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Ingredients
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Details
Preparation
Step 1
To make the glaze mix 2 c ginger ale, 1/2 c chopped onion, 2 tsp fresh ginger, 2 tsp minced garlic, 2 tsp candied ginger, 1 tbsp soy sauce, 1 tsp worcestershire sauce, 1/4 tsp powdered ginger, 1/2 tsp powdered mustard, salt and pepper. Whisk all but salt and pepper together and bring to a boil, reduce heat to a slow boil and continue to cook continuously stiring, until sauce becomes syrupy, then season with salt and pepper. For the spice rub, mix 1 tbsp salt, 2 tsp fresh ground pepper, 1/2 tsp ground ginger, 1 tsp mustard powder, 2 tsp brown sugar, 2 tbsp paprika, 1/2 tsp cayenne. Coat this over 10 assorted pieces of chicken, skin on, including breast, leg, thigh quarters. Heat one side of grill to medium. Lay chicken, skin side down, directly over heat, cover and grill 2 to 3 minutes to sear until nicely browned, flip and cook another 2-3 minutes until beginning to brown. When nicley seared, move them to indirect heat and cook another 30-40 minutes. Brush glaze every 15 minutes. WE TRIED THIS 12/2011 AND IT WAS VERY GOOD, EVERYONE LIKED IT, GRILL WILL FLARE UP SO NEED TO WATCH IT WELL.
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