1 2 1/2-3 lb Frying Chicken
1 teaspoon Grated Ginger Root OR 1/2 cup Lemon juice and 1 tb Ground ginger
1/2 cup Vegetable oil
1 tsp Onion Salt
1/4 c Imported Soy Sauce
1/4 ts Garlic Powder
Cut chicken in to serving parts. Place chicken in shallow baking dish.
In small bowl, combine remaining ingredients; pour over chicken. Cover, refrigerate 4 hours or overnight, turning occasionally.
Grill or broil as desired, basting frequently with marinade. Refrigerate leftovers.
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