2 2-1/2-pound chicken, cut into 8 pieces each
2 teaspoons salt
1/2 cup soy sauce
1 tablespoon ginger, minced or grated
2 cloves garlic, minced
3 tablespoons sugar
1/4 teaspoon red pepper flakes
1/2 teaspoon black pepper
1/3 cup sake (Japanese rice wine) or sherry
2 tablespoons lemon juice
1-1/4 cups olive oil
Wash and dry the chicken pieces thoroughly and sprinkle with 1 teaspoon of the salt. Place in a bowl and set aside.
For the marinade, combine all the rest of the ingredients, using only 1/4 cup of the oil, in a saucepan and cook over low heat for a few minutes. Pour the marinade over the chicken and refrigerate, covered, for 4-6 hours or overnight, turning the pieces occasionally for an even coating.
Remove the chicken and brush the pieces with the remaining 1 cup of olive oil.
To cook in an oven: Broil the chicken 6 inches from the heat for 15 minutes. Brush with more olive oil, turn the pieces and cook for another 10 minutes, or until done.
To cook over charcoal: Grill the chicken pieces 4-6 inches over hot coals for 15 minutes. Baste with olive oil and cook the other side for 10 more minutes, or until done. Makes 4-5 servings.