Grilled Ginger Chicken

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A hot new food for the outdoor cooking seasonFifty years ago you might see the backyard grill in action three times in a year: Memorial Day, Independence Day and Labor Day. Dad would wrestle it out of the garage, knock off the dust and hand Mom the rack to clean, usually at her insistence since
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5 lb Chicken legs 2 tb Worcestershire sauce
2 To 3 cloves garlic, chopped 1/4 c Rum
-or pressed 1 tb Brown sugar
2 ts Salt 1/2 Inch piece fresh ginger
4 tb Freshly squeezed lime juice -root, finely chopped
-(about 3 limes) 1/4 c Vegetable oil

Rinse the chicken and dry with paper towels. Rub the chicken with the
garlic and salt; place in a non-metallic dish or a heavy plastic bag.
Combine the remaining ingredients and add to the chicken. Marinate in a
cool place for at least one hour or refrigerate for up to two days.

Prepare the grill. When the coals are medium in heat, drain the chicken and
cook over the coals, turning after 10 minutes and basting them frequently
with the marinade, for a total of 30 minutes, or until they are golden
brown. If the chicken is browning too quickly, move to a cooler part of
the grill.

Serve hot or at room temperature.

Serves six.

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