2 T vegetable oil
1/4 C honey
3 T red wine vinegar
1/4 C soy sauce
1 clove garlic, minced
2 T chopped parsley
1 tsp ginger powder
1/2 tsp ground black pepper
3.5-4 lbs chicken, skinless (I use breasts or strips)
Combine marinade ingredients and mix well. Add chicken, and turn to coat all pieces. Cover and refrigerate for 2 hours or more, turning occasionally.
Grill: Grill chicken 6 inches from hot coals for 30-45 minutes, brushing with marinade and turning frequently, until tender.
Broiler: Preheat broiler. Arranged pieces on baking sheet and place 5 inches from heat. Broil 25-30 minutes, brushing with marinade and turning frequently.
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From Carol's Kitchen 