Melting Pot #8

Chicken on the grill!

 

Grilled Ginger Chicken

If I have a choice between grilling or not I will generally go for the grill. Here is a quick and easy way to add some flavor to your grilling experience. You will need:

  • Boneless skinless chicken thighs – about 3 per person if they are smaller pieces
  • Ground ginger (fresh)
  • Crushed garlic
  • Black pepper
  • Brown sugar
  • Soy sauce
  • White wine

Trim away any excess fat from the chicken, check for bones…mix the ginger, I usually use about 3 tablespoons for 8 or 9 pieces of chicken. Garlic, one clove per every two pieces of meat, a tablespoon or two of pepper, depending on spice level desired. Use 1/8 cup of brown sugar. Add about 1 cup of soy sauce and 1/4 cup white wine. Mix everything with a whisk or fork, put in chicken.

Let the chicken marinate for an hour or so. The chicken should be out of the fridge for a bit before going on the grill. I find that super cold meats just seem to toughen up when they are exposed to high temps right away. Heat your grill up, make sure it is reasonably clean…lay the chicken on the grill, close it and walk away. No need to constantly flip your bird! After about 3 to 5 minutes, turn the meat over and cover again. The sugar and soy sauce will give the meat a lovely dark complexion. In another 5 minutes you can remove your meat from the fire. Let it stand about 4 or 5 minutes before serving, it will be better this way.

I like to serve this with steamed rice and a fresh green salad with a miso dressing.

There will not be any left-overs…sorry…

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