1 c. soy sauce
1/2 c. sugar
1/4 c. sesame oil
2 garlic cloves, minced
1/2 tsp. onion powder
1/2 tsp. ginger

CHICKEN:

2 1/2-3 lb. skinned chicken

Combine all marinade ingredients in 12 x 8 inch (2 quart) baking dish; blend well. Add chicken pieces; turn to coat. Cover; refrigerate 4 hours, turning chicken occasionally. Prepare charcoal for grilling. Drain chicken reserving marinade.

Place chicken on grill 4-6 inches from medium coals. Cook until chicken is fork tender and juices run clear, turning once and brushing frequently with marinade. Makes 4-6 servings.