24 chicken legs and/or thighs, skinned2 or 3 big zip-lock baggies
1 cup soya sauce
1 cup rice wine vinegar
3 Tbl sugar
15 cloves of garlic, minced
1 Tbl freshly ground pepper
After skinning the chicken divide it between 2 or 3 baggies.
Add the rest of the ingredients proportionally to the bags.
Zip shut and turn to mix everything and cover the chicken.
Refrigerate the chicken. It is good to take it out of the refrigerator at lest a half hour before cooking time to take the chill off a bit.
After several hours, or over night cook on the barbecue for about 45 minutes.
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