Randy's Special Asian Grilled Chicken

My wife ALWAYS makes me cook this for her parties...I no longer have a choice in the matter *sigh*.

Ingredients:

• 5-8 lbs Chicken Parts (breasts, thighs, drums, wings) 
• 2 C. Soy Sauce
• ¼ C. Worcestershire
• 1-2 tsp salt (depending on taste)
• 1 tsp freshly ground black pepper
• ½ tsp white pepper
• ¼ C. Sesame Oil (or less...since it's pretty potent)
• 2 tsp roasted sesame seeds (crushed)
• ½ tsp MSG (optional, but recommended)
• any combination of: dry sherry, bourbon, white wine, vermouth, or tequila to make ¾ Cup
• 1.5 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Chile Powder
• 1 tsp Garam Masala (Indian spice consisting of ground coriander, cumin, ginger, and cardamom)
• juice of 1 lemon
• juice of 1 lime
• ½ C. Red Wine Vinegar
• 1 Thumb fresh Ginger, peel removed
• 2-3 Green Onions
• 6-7 cloves fresh garlic
• 1/8 C. honey
• 1 Tbsp Sugar (Turbinado if possible)
• ½ Onion

*Adjust seasoning to taste.

Tip: Process all of the dry/solid ingredients with some soy sauce in a food processor until minced fine.  Then, mix in remaining liquid.  

Marinate for 24 hours, mix once or twice while marinating (optional: make slits in chicken to help absorption).  Cook on medium grill.  Start with skin side down and turn frequently to keep from burning.  Chicken is done when juices run clear.  Also works well in a smoker....run at 300 degrees with no water pan for 1 hour.