Garlic & Ginger Grilled Chicken
Garlic & Ginger Grilled Chicken
Meant to be grilled outdoors on a warm night, these festive chicken thighs bring about that summer feeling almost as much as a fully ripe tomato. In this method, the oil-based marinade is poured into a bowl and covered with cheesecloth, and the thighs are placed on top. The oil infuses the meat, so you get all the flavor of the marinade without ruining the look of a simple summer grilled chicken. If you don’t have a grill, this marinade also works well for cooking chicken in your oven or skillet.
Ingrediënten
Serves 6
- 12 ounces garlic cloves you can just buy the peeled kind
- 12 ounces fresh ginger peeled and cut into 1-inch pieces
- 1¼ cups extra-virgin olive oil
- ½ cup toasted sesame oil cold-pressed preferred
- 6 bone-in skin-on chicken thighs
- Freshly ground black pepper
- Salt
Instructies
It helps to know: This recipe requires cheesecloth and a blender or food processor, and the chicken marinates for 6 hours.
- In a food processor or blender, pulse the ginger and garlic until combined.
- Turn the speed to low and slowly drizzle in the olive oil until a paste forms.
- Scrape the paste into a pan on medium heat and cook, stirring frequently, until the oil separates and the mixture turns from smooth to grainy, 10 to 15 minutes.
- Pour the mixture into a bowl and let it cool to room temperature.
- Once cool, stir in the sesame oil and scrape into a dish large enough to hold all of the chicken thighs in one single layer.
- Drape a large piece of cheesecloth over the marinade.
- Place the thighs skin-side up on top of the cheesecloth and season liberally with pepper.
- Marinate the chicken in your refrigerator for 3 hours, flip, and marinate for another 3 hours.
- When you’re ready to grill, remove the chicken from your refrigerator and let it come to room temperature before cooking.
- Build a pyramid shape with your coals, light them, and be patient.
- (Alternatively, turn a gas grill to low heat.
- ) The key to a nicely grilled chicken is a low, even heat.
- When the coals are fully lit and about half of them have turned white, spread them into a single layer and wait for the coals to turn completely white with no red or orange glow.
- Just before grilling, liberally season the chicken on both sides with salt.
- Place it skin-side down on the grates and grill until the fat renders and the skin crisps and turns brown, 10 to 15 minutes.
- Once the skin has crisped, flip and continue to grill until the chicken has cooked through, about 2 minutes more.
- Cooking times will depend greatly on the size of your chicken thighs, so take the timing as an estimate and make sure to keep an eye on things.
- Standing around the grill is part of the fun after all.
- Transfer the grilled chicken to a serving platter and serve immediately.
