Ginger Chicken - soy sauce

Method

• Combine vermouth, soy sauce, molasses or brown sugar, pepper and ginger.
• Place chicken in a food-grade plastic bag; add marinade, close bag and turn to coat chicken well; marinate at room temp for 30-45 minutes or in fridge 3-4 hours (I let it go all day, about 8-9 hours), turning bag now and then.
• Drain chicken, reserving marinade.
• Grill over hot coals, turning as needed to cook evenly and prevent burning; baste with marinade occasionally but let it cook well after basting since raw chicken was in it.
• Grill for about 45 minutes then serve hot over steamed rice.