Tangy Lemon and Soy Chicken, great for the grill

Cut up one chicken (I prefer the over stuffer type) into it's pieces (legs, thighs, wings, and breasts)

Place the chicken into a large bowl (or large ziplock type bag to make it easier)

Add the following:

(all measurements approximate, and obviously based on the strength of the pepper, garlic, and ginger)

Toss the chicken in the marinade, and every 15 minutes or so toss again for a couple of hours, or overnight in the fridge.

Preheat the grill, then adjust it's temperature to about 350 degrees. You need to hold the temperature at around 350 for the entire cooking time.

Remove the chicken and put the remainder of the marinade in a small stainless bowl, put the marinade on the grill (it will boil down at the chicken cooks)

Grill the chicken with the grill cover down turning it every 15 or 20 minutes, brushing it with the thickening marinade every time you turn it

Check for doneness after 45 or 50 minutes with an instant read thermometer, continue cooking, turning, and brushing until done.

Flare ups can ruin any dish you are cooking on the grill, but chicken is especially prone to them. If your grill doesn't prevent flare ups have a small area covered with foil to move the chicken to when necessary until the flames die down again.