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1/2 bottle Wright's liquid
1/4 c. Hawaiian salt or coarse
sea salt (approximate)
1 pkg. best of fryer chicken
2 tsp. powdered ginger or
fresh ginger root, peeled
and mashed

Rinse and dry chicken. Puncture skin with paring knife.
Rub ginger on each piece. Sprinkle liquid smoke on each piece
and rub in. Sprinkle salt and rub in. Put pieces in a shallow
bowl; sprinkle with additional liquid smoke and cover.
Marinate for 2 hours, turning occasionally. Broil or barbecue.

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