Guest Author - Sherry Van Der Elst

Marinades are a great way to impart flavor to meats and to keep them from drying out, especially on the grill. Most marinades contain oil, seasonings and spices, but all of them require some type of acid (vinegar, wine, citrus juice, yogurt or buttermilk).

This marinade works well with any chicken parts: thighs, breasts, drumsticks--even a whole chicken. The meat should be marinated for a minimum of four hours, but the longer it soaks, the better. For best results, marinate overnight in the refrigerator.

Tip: This recipe makes about 5 1/2 cups of marinade. The ratio of marinade to meat varies endlessly. I like a stronger marinade flavor, so my personal rule of thumb is about one cup of marinade for each pound of chicken.

• 1 cup sake
• 1/4 cup fresh lime juice (about 4-5 limes)
• 1⁄2 cup brown sugar
• 2 cups light miso (shiro-miso)
• 3 tablespoons fresh ginger, peeled and grated
• 1 cup vegetable or canola oil

1. In a large non-metal bowl or container, combine the sake, lime juice and
brown sugar and whisk until sugar is dissolved.

2. Whisk in miso until smooth. Add the ginger, then gradually whisk in the oil
to emulsify.

3. Place chicken in bowl, making sure that each piece is coated with marinade;
cover and place in refrigerator.

4. After marinating, remove chicken and discard marinade. Grill chicken until
no longer pink and juices run clear.

Have a safe and wonderful holiday!