Ginger, Soy and Whiskey Grilled Chicken

serves 4-6 as part of multicourse meal

3-lb whole chicken, carved (or if you prefer, your choice of already cut-up chicken parts)
1 tsp grated fresh ginger
2 garlic cloves, minced
3 tbl soy sauce
3 tbl brown sugar
1/2 lime, juiced (or 1 1/2 tsp white wine vinegar)
1 ounce whiskey/bourbon/scotch
freshly ground black pepper

Combine all ingredients in a zip-lock freezer back. Squeeze all the air out of bag and let the chicken marinate, preferably overnight, but even 1 hour is fine. If marinating overnight, 15 min prior to grilling, drain the marinade into a small pot and reserve. Let chicken sit on the counter so that it can come to room temperature. Boil the reserved marinade and keep at a steady simmer for 5 minutes to cook and thicken.

Heat BBQ grill on high. Grill chicken skin side down for 3 minutes until skin is nice and golden brown. Flip chicken, reduce heat to medium, brush with cooked marinade and close cover. Cook for another 5-7 minutes, until cooked through.