CHarmoru Barbecue Chicken With Juanita's Fina'denne'

Marinade

In a medium bowl, combine the garlic, ginger, soy sauce, lemon juice, vinegar, brown sugar, and onions and stir well to incorporate.

Finna'denne

In a medium bowl, combine all ingredients and mix well. Taste and adjust soy sauce and chiles as desired.

Chicken

1. Step 1Put the chicken pieces in a large resealable bag or airtight container, then pour the marinade over and seal the container. Marinate for at least 3 hours or up to 12.
2. Step 2Remove the chicken from the marinade and place the pieces on a rimmed baking sheet. Reserve the remaining marinade.
3. Step 3Bring a grill to medium heat, then cook the chicken for 25 to 40 minutes, turning often to avoid burning, and brushing with the reserved marinade a few times. Be sure to cook the last application of marinade before taking the chicken off the grill.
4. Step 4Tent the chicken with aluminum foil and let it rest for 5 to 7 minutes before eating. Serve with steamed rice and fina’denne’ on the side.
5. Step 5TIP: If you don’t have access to a grill, this recipe is easy to prepare in the oven. Preheat the oven to 350°F (180°C), then line a large rimmed baking sheet with foil. Arrange the chicken in an even layer, bone-side down. Cover with foil and bake for 35 minutes. To finish, brush with reserved marinade, turn the heat to a high broil, and place the baking sheet directly under the broiler. Watching carefully, and brushing with marinade a few more times, broil for 5 to 10 minutes until the chicken reaches your desired char.