Ginger-Garlic Half Chicken

Reprinted with permission from The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables by Tadashi Ono & Harris Salat, copyright (c) 2011. Published by Ten Speed Press, a division of Random House, Inc.

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  • on June 12, 2012

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    This was a quick and tasty grilled chicken recipe with a nice Asian flavor. I substituted dry sherry for the sake, Korean kochoojang (fermented soybean paste with red chili, and used drumsticks and thighs instead of chicken halves. A new taste different from the usual bbq.

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