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1 chicken (2 ½ – 3 pounds)
1 cup Kikkoman Ponzu OR Kikkoman Lime Ponzu
1/4 cup freshly squeezed lime juice
1 tablespoon lemongrass paste (optional)
2 teaspoons garlic powder
1 teaspoon ginger powder
1 teaspoon salt
Cut chicken into halves. Combine remaining ingredients; pour over chicken in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat chicken thoroughly. Refrigerate at least 2 hours or overnight, turning bag over occasionally. Grill chicken, skin side down, over medium-hot fire until brown. Turn over and cook until chicken is no longer pink in center.
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