4 pounds chicken, cut into pieces
6 tablespoons dark reduced-sodium soy sauce
1-2 cloves garlic, peeled and mashed into a pulp
2 teaspoons ginger, finely grated
1 tablespoon coriander seeds, finely ground
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne pepper (add more or less according to taste)

cut each whole chicken leg into 2 pieces each breast into four.

cut two long, parallel, diagonal slits on each side of the leg pieces.

the slits should never start at an edge and should be deep enough to reach the bone; cut similar slits on the meaty side of each breast piece.

in a large bowl, combine the soy sauce, garlic, ginger, coriander, cayenne and honey. mix until smooth and put the chicken in the marinade.

rub the marinade into all the pieces, making sure it goes deep into the slits.

set aside for 1-2 hours, turning the pieces now and then.

preheat the grill to a medium high temperature and arrange chicken pieces skin side down in a single layer.

cook for 12-15 minutes or until nicely browned, basting once with the juices.

turn the pieces over and cook the second side for a similar length of time, basting once or twice with the juices. the chicken should be well browned before serving.

4 servings