Instructions: In a heavy saucepan over medium-high heat, combine garlic, ginger and canola oil. Saute, stirring, until mixture is light golden, about 4 minutes. Add the pickling spice and saute another 1 to 2 minutes, until fragrant.

Place the mixture in a large container that will accommodate the chicken. Add the soy sauce and tea. Pour the boiling water over the tea and spices, and steep for 15 minutes. Add the ice to cool the mixture.

When the marinade is completely cool, immerse the chicken. Cover with plastic wrap and refrigerate for 48 hours.

Prepare a medium-hot charcoal fire in an outdoor grill. Remove chicken from marinade to a plate. Lightly brush the chicken with oil. Season with pepper. Grill, skin side down, for 10 minutes. Continue cooking for another 15 to 20 minutes, turning often, until juices run yellow when the chicken is pierced with a knife near the joints.

NOTES : Chef Stan Frankenthaler suggests pairing this user-friendly version of Salamander restaurants signature dish with Asian greens, marinated fresh vegetables with rice-wine vinaigrette, steamed rice or your favorite noodle dish.

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