Samoan Chicken

• 1 cup Ginger Root, Grated (you Don't Have To Peel It)
• 2 whole Onions, Pureed
• 30 pieces Chicken Legs Or Thighs
• 4 teaspoons Black Pepper
• 1 gallon Soy Sauce

1. Grate onion and ginger.
2. I use my food processor.
3. Transfer into a large container (large enough to hold all of the chicken) or even a cooler squeezing the pureed mixture to release the juices.
4. Add chicken, pepper, and soy sauce.
5. Add enough water to cover the chicken.
6. Marinate overnight.
7. (To keep the cooler cold enough in warmer temperatures, you can freeze a 2 liter pop bottle with water inside and place it in the cooler with the chicken or refrigerate your container).
8. Warm up grill on medium low.
9. Place chicken on grill.
10. Every 5 minutes, take a cup of the marinade and pour it over the chicken.
11. Turn as neccessary.
12. When chicken has 10-15 minutes left to grill, douse with the remaining marinade.
13. Cooking time averages around 35-40 minutes or until chicken reaches an internal temperature of 160-165 degrees F.
14. **Caution** Do not baste with marinade right before removing it from grill.
15. The raw chicken was in the marinade, so it needs cooking time in order to be safe to eat!
16. !
17. Enjoy!
18. This is great for entertaining- all the prep work is done the night before.

ginger root, onions, chicken, black pepper, gallon

Taken from tastykitchen.com/recipes/main-courses/samoan-chicken/ (may not work)