What’s for Dinner?
Lemon-Ginger Grilled Chicken
-Culinary Institute of America
Inspired by the Lemon Chicken which is a Chinese restaurant favorite, this version can be made on the grill or under the broiler, and is delicious served hot or cold.
Makes 8 servings
4 tbsp lemon zest
2/3 cup lemon juice
4 tsp ginger, peeled and minced
4 tsp light brown sugar, firmly packed
1 tbsp peanut oil
1 tbsp salt, or to taste
4 Szechuan chili peppers, dried, seeds removed
3 lb chicken thighs, boneless, skinless
1. Combine the lemon zest, lemon juice, ginger, brown sugar, oil, salt, and chiles in a zipper-lock plastic bag. Add the chicken, squeeze out the air, and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, at least 15 minutes.
2. Spray the grill or broiler rack with nonstick spray. Preheat the grill or broiler on high. If broiling, position the rack about 5 inches from the heat source.
3. Grill or broil the chicken until cooked through, about 6 minutes per side.
Reprinted by permission from The Culinary Institute of America, The Culinary Institute of America Cookbook (Lebhar-Friedman Books 2008).