Asian Chicken

This recipe is an adaptation to a braised chicken recipe that was given to me by a friend of mine. Instead of cooking the chicken in the liquid, it is used instead as a marinade. Works wonderfully with chicken, but also works well is pork (either loin or chops)

Ingredients:

1 cup Soy Sauce (low sodium can be used)

¾ c Apple Cider Vinegar

2 Tbsp Grill Seasoning (McCormick Grill Mates - Montreal Steak works the best)

½ tsp. Chili Garlic Sauce (more made be added if one wishes more heat)

1 to 2 lbs. cut up chicken (or 5 lbs of chicken wings or tenders)

Combine first four ingredients in either large bowl or large plastic zip top back until well mixed. Add chicken. Mix to combine and distribute marinade over chicken. Put in refrigerator or minimum of one hour (over night is best). When ready to grill, pull chicken out of refrigerator to bring to room temperature (about an hour) and grill until chicken, when pierced or cut, is no longer pink at bone, about 30 minutes depending on grill.