2 strips orange rind (3 x 1/2 inch)
1/2 c. orange juice
1 tbsp. dark brown sugar
1 tbsp. vegetable oil
1 tbsp. red wine vinegar
1/2 tsp. ground ginger
1/4 tsp. salt
2 clove garlic, crushed and peeled
3 1/2 lbs. chicken

Combine rind, juice, sugar, oil, vinegar, ginger, salt, garlic in plastic bag.

Remove skin from chicken. Remove and discard wing tips. Cut wings in half, cut remaining chicken into 6 pieces. (2 legs, 2 thighs, 2 breast halves).

Bone chicken breast halves, add all pieces (there will be 10) to marinade in self-closing plastic bag; seal. Refrigerate 3 hours or overnight.