Chicken, grilled chicken Chinoiserie 1  Chicken, grilled chicken Chinoiserie 2

1 chicken (3-1/2 pounds), cut into eight serving pieces

For the marinade:

peel of 1 lemon

juice of 1 lemon

3 slices fresh gingerroot, peeled and julienned

2 tablespoons soy sauce

4 tablespoons olive oil

1 teaspoon sesame oil

½ teaspoon thyme or oregano

4 large cloves garlic, minced

¼ teaspoon cracked peppercorns

1. Marinate the chicken. Wash and dry the chicken. Mix the lemon peel and juice, gingerroot, soy sauce, oils, thyme or oregano, garlic and pepper in a large glass bowl. Beat to blend, then add chicken and baste in the marinade. Marinate for at least 2 hours, and for as long as overnight, in the refrigerator, turning and basting chicken occasionally. Bring to room temperature 30 minutes before grilling.

3. Grill the chicken. Light 20 to 25 briquettes and when fire is medium hot (you can hold your hand 5 inches above the grill rack directly over the coals for 3 to 4 seconds), build a 2 level fire by pushing the coals onto half of the grill, piling them about 3 briquettes high. Oil the rack and heat it for 5 minutes. If you are using a gas grill, preheat all burners to high, then reduce to medium-high.

3. Just before grilling, scrape the marinade off of the chicken (reserve the marinade) and dry the chicken in paper towels. Grill chicken, skin side up, 3 minutes on the hotter side of the grill, basting with the marinade. Flip it over and grill 3 minutes on the other side. Move to the cooler side of the grill, skin side up, cover and grill 15 minutes longer, until an instant read thermometer registers 160* (do not touch the bone). As each piece of chicken finishes grilling, turn it in a bowl with the marinade and set it aside on a platter tented with aluminum foil. Let stand, still tented with foil, 10 minutes before serving.

adapted from From Julia Child’s Kitchen

Leave a Reply