|Garlic||1 Clove (5 gm), quartered|
|Onion||1 Small, quartered|
|Salad oil||2 Tablespoon|
|Crushed red pepper||1⁄2 Teaspoon|
|Soy sauce||6 Tablespoon|
|Lemon juice||2 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Frying chickens||3 1⁄2 Pound, cut up|
In a blender or food processor, whirl garlic, onion, and water until onion is finely minced.
Heat oil in a wide frying pan over medium-high heat; add onion mixture and red pepper.
Cook, stirring often, for 10 minutes.
Remove from heat; stir in soy, sugar, lemon juice, and black pepper.
Rinse chicken and pat dry.
Place chicken in a large bowl and add soy mixture; turn chicken to coat.
Cover and refrigerate until next day.
Lift chicken from marinade and drain briefly (reserve marinade).
Arrange chicken, except breast pieces, skin side up on a lightly greased grill 4 to 6 inches above a solid bed of medium coals.
Cook for 15 minutes, turning and basting frequently with marinade.
Place breast pieces on grill.
Continue to cook, turning and basting often, until meat near bone is no longer pink; cut to test (20 to 30 more minutes)