Grilled Chicken with Garlic and Ginger

Ingredients

U.S. Metric Ingredients
6–8 lb 2.8–3.6 kg Chicken parts or halves, or whole Cornish hens
6 fl oz 180 mL Lemon or lime juice
2 fl oz 60 mL Vegetable oil
1 oz 30 g Fresh ginger root, grated
2 tsp 10 mL Garlic, chopped fine
to taste to taste Salt
to taste to taste Pepper
as needed as needed Melted butter
to taste to taste Ginger Oil (optional)

Method

Procedure

  1. Cut the chickens into parts or halves for broiling. If using Cornish hens, split down the back and flatten, or cut into halves.
  2. Combine the lemon or lime juice, oil, ginger, garlic, salt, and pepper to make a marinade.
  3. Marinate the chicken 3–4 hours.
  4. Remove the chicken from the marinade. Broil or grill the chicken until done. Baste with the marinade several times during cooking.
  5. Shortly before the chicken is done, brush the pieces once or twice with melted butter.
  6. If desired, drizzle a few drops of ginger oil around the chicken after plating.

Per serving: Calories, 430; Protein, 42 g; Fat, 27 g (59% cal.); Cholesterol, 140 mg; Carbohydrates, 1 g; Fiber, 0 g; Sodium, 150 mg.

Variations

Substitute any of the following for the chicken parts in the above recipe or in any of the following variations:

Chicken or turkey brochettes (cubes of boneless meat on skewers)

Turkey paillards (broad slices of turkey breast pounded thin)

Boneless chicken breast

Chicken or turkey thighs, boned out and lightly pounded

Turkey cutlets (thick slices of turkey breast)

Southwestern Grilled Chicken

Substitute the following ingredients for the marinade in the basic recipe:

4 oz 120 g Tomato, puréed
4 tsp 20 mL Very finely chopped jalapeño
4 tbsp 60 mL Chopped cilantro
3 fl oz 90 mL Red wine vinegar

Grilled Chicken Oriental Style

Substitute the following ingredients for the marinade in the basic recipe. Brush the chicken with the marinade frequently during grilling.

8 fl oz 250 mL Soy sauce
2 fl oz 60 mL Rice wine or sherry
2 fl oz 60 mL Chicken stock or water
1 fl oz 30 mL Lemon juice
2 tsp 10 mL Sugar
4 tsp 20 mL Ginger root, grated

Spicy Barbecue-Style Grilled Chicken

Substitute the following ingredients for the marinade in the basic recipe. Toss the chicken pieces by hand so they are well coated.

2 fl oz 60 mL Worcestershire sauce
1 fl oz 30 mL Red wine vinegar
4 tsp 20 mL Paprika
2 tsp 10 mL Chili powder
1 tsp 5 mL Dry mustard
1 tsp 5 mL Crushed garlic
½ tsp 2 mL Black pepper
1 tsp 5 mL Salt

Procedure Variation: Combi Oven

In place of steps 4, 5, and 6 in the main recipe, substitute the following steps:

  1. Remove the chicken from the marinade. Place the chicken skin-side down on a preheated charbroiler or grill to mark the surface. Baste with the marinade while grill-marking the chicken.
  2. Finish cooking the chicken in a combi oven preheated to 325°F (162°C) in combi mode, for about 10 minutes. (If you are cooking only breast pieces, instead use a temperature of 180°F (82°C). Cooking time at this lower temperature will be about 25 minutes.)
  3. Shortly before the chicken is done, brush the pieces once or twice with melted butter.
  4. If desired, drizzle a few drops of ginger oil around the chicken after plating.

Grilled Chicken Marinated in Yogurt and Spices

Substitute the following ingredients for the marinade in the basic recipe. Marinate the chicken overnight.

8 oz 250 g Unflavored yogurt
2 oz 60 g Onion, grated
½ tsp 2 mL Crushed garlic
½ tsp 2 mL Grated ginger root
1 tsp 5 mL Ground cumin
½ tsp 2 mL Ground cardamom
pinch pinch Mace
½ tsp 2 mL Cayenne
½ tsp 2 mL Black pepper
1 tsp 5 mL Salt

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