Garlic Ginger Chicken
Debone and skin several thighs (breasts can be substituted but thighs are definitely better). Make a marinade by combining ½ cup low sodium soy sauce with about 1/2” to 3/4” cubic block of grated fresh ginger root and several cloves of fresh garlic that has been squeezed through a press. Place chicken in freezer bag or plastic tub with tight fitting lid and add marinade. Turn to mix thoroughly. Leave in refrigerator for several hours, turning every hour or so. Place on hot grill with low indirect heat and cook until done, about 30 to 45 minutes. Meanwhile, heat marinade, adding a very small amount of cornstarch. Allow to boil, continuing to stir, until thickened. Add more freshly-pressed garlic. Baste chicken occasionally as it cooks.