Lemon-Ginger Grilled Chicken
We love the interplay of the smoky taste you get from grilling with the bright notes of lemon and ginger, but we also enjoy this as a broiled dish. To broil: Preheat the broiler. Put the chicken on a broiling pan or on a roasting rack in a baking sheet and place the pan about 4 inches from the heat source. Turn the chicken once as it broils to cook it evenly.
⅔ cup fresh lemon juice
¼ cup finely grated lemon zest
4 tsp minced ginger
4 tsp Grade B Maple Syrup
1 tbsp organic sesame oil
1 tbsp Sea Salt, or as needed
4 Szechwan chile peppers, dried, seeds removed
3 lb boneless, skinless chicken thighs from an reliable source (local and organic – never fed hormones and antibiotic free is best)
1. In a ziplock plastic bag, combine the lemon juice, zest, ginger, maple syrup, oil, salt, and chiles. Add the chicken, squeeze out the air from the bag, and seal the bag. Turn to coat the chicken with the marinade. Marinate in the refrigerator, turning the bag occasionally, for at least 15 minutes and up to 8 hours.
2. Preheat a gas grill to medium-low; turn one burner off. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a heavy coating of white ash. Spread the coals in an even bed on one side of the grill. Clean the cooking grate and rub lightly with a little vegetable oil.
3. Remove the chicken from the marinade, letting any excess drain away. Place the chicken on the grill, skin side down, over direct heat for 2 minutes on each side, then over indirect heat, until cooked through (165°F on an instant-read thermometer), another 4 to 5 minutes per side. Serve the chicken thighs straight from the grill or chill them to serve cold.