INGREDIENTS 4 SERVINGS
1 each Fresh California chicken,
2 1/2 - 3 lbs., cut into 8 -12 pieces
1 cup Rice wine vinegar
3/4 cup Soy sauce
10 each Garlic cloves, minced
1/2 cup Sugar
1 tsp. Whole black peppercorns, crushed
1/2 tsp.
Salt

For the dipping sauce:
3/4 cup Rice wine vinegar
6 each Garlic cloves, minced
2 tsp. Hot pepper sauce


METHOD
1. Rinse chicken pieces thoroughly and drain. Pat dry with paper towels.
2. Place chicken in a single layer in non-reactive pan.
3. Combine rice wine vinegar, garlic, soy sauce, sugar, peppercorns and salt.
Pour mixture over chicken and marinate overnight.
4. Prepare dipping sauce by combining ingredients and mixing well, reserve.
5. Place marinated chicken on preheated grill or barbecue and cook until done.
6. Serve with vinegar pepper dipping sauce.

Notes:
Chicken may be marinated for as little as four hours, however for the best flavor marinate overnight under refrigeration. This dish may also be prepared by broiling in preheated oven until done. Enjoy!
 

 


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