This is my version from the Pampered Chef "Great Grilling Recipes" Cookbook.
1-2 1/2" pc. fresh ginger root, peeled
1/2 cup Hoisin Sauce
1/4 cup Soy Sauce
1/4 cup Rice Vinegar
1/4 cup Brown Sugar
2 tsp. Garlic Powder
6 Chicken Leg Quarters, skinned
1. Remove skin from raw chicken. Make 3/4" slits in the chicken thighs and drumsticks to allow marinate to penetrate into the meat. Place chicken in gallon size Ziploc bag.
2. Peel ginger root and grate it enough to make 2 1/2 Tablespoons. Combine ginger, hoisin sauce, Soy sauce, Vinegar, brown sugar and garlic powder in bowl. Mix and pour half of sauce into a sandwich bag to save when grilling. Pour the remaining sauce in bag of chicken. Freeze in freezer.
1. Thaw completely and cook on grill, covered with foil, over med-high heat, 25-30 minutes. Turn frequently and baste occasionally with reserved marinade.