Broiled gingered chicken

Yield: 4 servings

Measure Ingredient
4 \N Chicken legs with thighs (8 oz each)
4 smalls Garlic cloves
4 ounces Fresh ginger, cut into 1/4-inch slices
\N \N 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
\N \N Fresh cilantro sprigs (garnish)
4 \N Lime wedges (garnish)

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.

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