Butterfly chicken: After removing the bone, place thigh on cutting board and spread it apart so it lies flat. If necessary, cut through side of the thigh, holding knife parallel to cutting board, slicing almost but not all the way through. Spread the halves apart and flatten.
Combine marinade ingredients and add chicken. Marinate, refrigerated, 4 to 5 hours.
Chicken may be pan-fried, grilled over charcoal or baked at 350 degrees for about 20 minutes. (At L&L, the chicken is cooked on the restaurants' griddles.)
Ingredients
4 pounds chicken thigh, deboned, skin on
Marinade: 3 cups soy sauce 8 ounces sugar (1 cup) 1 cup water 1/2 teaspoon minced ginger 1/4 teaspoon minced garlic 1/4 teaspoon black pepper