Clean and quarter chicken, reserving neck, backbone and wings. Put chicken parts in large dish or gallon ziplock bag. Add marinade ingredients and shake to mix. Marinate in fridge for several hours, turning occasionally (if you remember).
Grill chicken pieces over medium indirect heat for about an hour or until cooked through. Start with skin side down and turn over half way through cooking.
Baste with reserved marinade during cooking if desired.
Copyright © 2005 Kathy Przywara. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.
Use wheat-free tamari for wheat/gluten free.