Ginger-Grilled Chicken for a Crowd

When you have a crowd to feed at a backyard bash, try this honey-and-ginger party pleaser.

PREP: 10 minutes plus overnight to marinate

GRILL: 30 to 35 minutes

MAKES: 12 main-dish servings

1¼ cups soy sauce

cup honey

¼ cup fresh lemon juice (about 2 large lemons)

2 tablespoons vegetable oil

2 tablespoons minced, peeled fresh ginger

2 garlic cloves, crushed with garlic press

3 chickens (3 pounds each), each cut into quarters

1. In small bowl, combine soy sauce, honey, lemon juice, oil, ginger, and garlic until well blended. Divide chicken and marinade among three zip-tight plastic bags, turning chicken to coat; place in 15" by 9" baking dish. Seal bags, pressing out as much air as possible. Refrigerate overnight to marinate.

2. Prepare outdoor grill for covered direct grilling over medium heat.

3. Remove chicken from marinade; discard marinade. Place chicken on grill, cover, and cook until golden brown, about 5 minutes per side. Move chicken to perimeter of grill (where it is cooler); cover and cook until juices run clear when thickest part of chicken is pierced with tip of knife, 20 to 25 minutes longer.

EACH SERVING: About 410 calories, 42g protein, 10g carbohydrate, 22g total fat (6g saturated), 132mg cholesterol, 988mg sodium

GRILLING CHICKEN

Different chicken parts require different amounts of time to cook, but it is nice to be able to remove all the chicken from the grill at the same time so it is equally hot. Here’s an easy way to accomplish this: When grilling a cut-up chicken, put the legs on first. After 5 minutes, place the breast on the grill. After another 10 minutes, put the thighs on the grill to cook.

CUT	COOK-TO INTERNAL TEMPERATURE	APPROXIMATE COOK TIME
Legs, bone-in	170°F	30-35 minutes
Thighs, bone-in	170°F	12-15 minutes
Thighs, boneless	170°F	10-12 minutes
Breasts, bone-in	165°F	25-30 minutes
Breasts, boneless	160°F	10-12 minutes
Whole chicken (about 3½ pounds)	170°F	1 hour to 1 hour 15 minutes