Here is a recipe in honor of my new cookbook to releases on Chicken. This recipe will actually be in the second Chicken book, when I needed to send the book to the editor for review I had not tested this recipe for the final time, so I decided it would be in book two.
3 to 4 lbs of bone-in, Skin-on chicken
1/2 cup ketchup
1/2 soy sauce - low salt
1/2 cup brown sugar
1/4 cup pineapple juice
2 inches of ginger, grated
4 cloves of garlic, grated
1 tablespoon apple cider vinegar
Clean and pat dry the chicken, and place in gallon size zip lock bag and set aside.
Place the remaining ingredients in a large bowl and whisk to combine. Remove 1/2 cup of the mixture to reserve for basting during cooking. Pour remaining mixture into the bag with the chicken, seal, and massage to evenly coat chicken and place in the fridge for at least 6 hours, but overnight is best.
Preheat the oven to 400 degrees or fire up the BBQ.
Place parchment paper on a baking sheet and top with a rack, if baking.
Remove chicken from plastic bag and place on the rack, evenly spaced so no chicken piece is touching other and back for about 35 minutes or until done, turning and basting through the baking time. If BBQing the same thing, grill for 35 minutes, about or until cooked through, turning and basting throughout the process.
Remove, let rest for 5 minutes, and serve.