A tasty and easy New York Times recipe using pantry staples. Serve with Hawaiian-style macaroni salad.

½ cup ketchup
½ cup soy sauce
½cup packed light or dark brown sugar
¼cup rice vinegar or apple cider vinegar
1 (1-inch) piece fresh ginger, peeled and finely grated (substitute 3 cubes frozen crushed ginger)
2 to 3 garlic cloves, peeled and finely grated (substitute 2-3 cubes frozen crushed garlic)
3 ½ to 4 pounds bone-in, skin-on chicken pieces (or two half chickens!)
Grapeseed or canola oil, for brushing the grill grate

In a large bowl or a gallon-size resealable plastic bag, combine the ketchup, soy sauce, brown sugar, rice vinegar, ginger and garlic, and stir or shake until combined.
Reserve and refrigerate ½ cup of the mixture for basting the chicken later.
Add the chicken to the remaining mixture, and stir or shake until evenly coated.
If using a bowl, cover with plastic wrap.
Refrigerate overnight, or at least 8 hours, turning the chicken at least once.

When you’re ready to cook, oil your grill grates well.
Heat the grill to medium (for charcoal, the grill is ready when you can hold your hand 5 inches above the coals for 5 to 7 seconds).
Add the chicken to the grill, cover, and cook 25 to 35 minutes, turning every 5 minutes to keep the chicken from burning, and basting it with the reserved marinade after you turn it, until cooked through.