Broiled gingered chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Chicken legs with thighs (8 oz each) | |
| 4 | smalls | Garlic cloves |
| 4 | ounces | Fresh ginger, cut into 1/4-inch slices |
| Grated peel of 1 large lemon | ||
| ½ | teaspoon | Salt |
| ½ | teaspoon | Freshly-ground pepper |
| ½ | cup | Fresh cilantro leaves |
| ¼ | cup | Fresh lemon juice |
| 2 | tablespoons | Sherry vinegar |
| 4 | teaspoons | Peanut oil |
| Fresh cilantro sprigs (garnish) | ||
| 4 | Lime wedges (garnish) | |
Directions
Use very sharp knife to score chicken skin diagonally, spacing cuts about ¼-inch apart. Arrange chicken in single layer, skin side up, in baking dish. With machine running, drop garlic and ginger through feed tube of food processor; mince finely. Mix in lemon peel, salt, and pepper. Add cilantro and mince finely. Blend in lemon juice and vinegar. Add oil in thin stream through feed tube with machine running. Rub mixture over both sides of chicken; set aside for 2 to 3 hours. Grease broiler pan and position about 4 inches from heat source; preheat broiler. Transfer the chicken to heated pan. Broil until just tender, very juicy, and deep golden, or 10 to 15 minutes on each side. Turn chicken skin side up for last 2 to 3 minutes and brush with any remaining ginger sauce. Transfer chicken to a warm platter and let stand for 5 minutes. Garnish with cilantro sprigs and lime wedges.
Bon Appetit LIGHT AND EASY SPECIAL Posted by Fred Peters.