I’m the son of immigrants. Because of that, I always had to re-introduce and teach myself about certain things of culture de Americana when I was growing up. So things like Godparents, Creamed Vegetable, Autumn Cornucopias, and BBQ. You know, general knowledge that is important for everyone to know – Especially in a rousing game of Jeopardy and Trivial Pursuit. Most were things that I learned in Elementary School when I was arguing with my schoolmates [because my Taiwanese parents knew everything about US Culture…]. But, BBQ was something I had to re-learn in high school. My parent’s definition for BBQ was any outdoor cooking involving a grill and charcoal briquettes. Later on I learned that was definitely not the case. Oh well, it was delicious whatever it was called.
I was spoiled with sunny weather most of the year in Southern California. So my Dad did a lot of outdoor cooking [or BBQ as my parents liked to call it], which always meant his soy garlic chicken and my Mom’s garlic bread (store bought baguette with butter mixed with garlic powder). I got so excited for the preparation for the BBQ – I would go outside and wash the yard furniture, top the cooler with ice and soda, and get the ping pong table ready to act as a buffet. Actually, now that I think of it, I don’t think we ever used that table for ping pong. The star of the whole meal however was always my dad’s chicken.
I put more soy sauce than my Dad usually does, but that’s because I wanted to use the marinade to basically brine the chicken. You only need five things, not including the chicken, so this doesn’t require a lot of prep. Make sure you have a long time to marinade the chicken. Mine went for about six hours. I wouldn’t go less than two. When I was little, I couldn’t really wait for the chicken to make it to the ping pong table, so my dad would take a paper towel and wrap it around the drumstick so I could eat it right off the grill. Wait, come to think of it, I like to do that now.
10 pieces of chicken, I had 6 wings and 4 drumsticks
4 large garlic cloves, smashed
6 scallion stalks, 1 inch slices
5 tsp garlic powder
1 cup of soy sauce
½ cup of Chinese rice wine, or dry sherry
mix all ingredients in a bowl or Ziploc bag
marinate for at least 2 hours or up to 24 hours
grill over medium high heat until fully cooked and juices come out clear