Asian Grilled Chicken

5-8 lbs Chicken Parts (breasts, thighs, drums, wings)

2 C. Soy Sauce

1/4 C. Worcestershire

1-2 tsp salt (depending on taste)

1 tsp freshly ground black pepper

1/2 tsp white pepper

1/4 C. Sesame Oil (or less...since it's pretty potent)

2 tsp roasted sesame seeds (crushed)

1/2 tsp MSG (optional, but recommended)

any combination of: dry sherry, bourbon, white wine, vermouth, or tequila to make 3/4 Cup

1.5 tsp Garlic Powder

1 tsp Onion Powder

1 tsp Chile Powder

1 tsp Garam Masala (Indian spice consisting of ground coriander, cumin, ginger, and cardamom)

juice of 1 lemon

juice of 1 lime

1/2 C. Red Wine Vinegar

1 Thumb fresh Ginger, peel removed

2-3 Green Onions

6-7 cloves fresh garlic

1/8 C. honey

1 Tbsp Sugar (Turbinado if possible)

1/2 Onion

Adjust seasoning to taste.

Tip: Process all of the dry/solid ingredients with some soy sauce in a food processor until minced fine. Then, mix in remaining liquid. Marinate for 24 hours, mix once or twice while marinating (optional: make slits in chicken to help absorption). Cook on medium grill. Start with skin side down and turn frequently to keep from burning.

Recipe courtesy of Randyq's BBQ Ramblings