Lemon-Ginger Grilled Chicken

Cook with the proper tools. Use the Stainless Locking Tongs and the 6 Piece Measuring Spoon Set to create Lemon-Ginger Grilled Chicken.

Minimal preparation, quick cooking times, and effortless cleanup make grilling a fundamental cooking technique worth mastering. And with the added benefit of lending a smoky essence to food, grilling is ideal for preparing a variety of light and flavorful dishes. Lemon-Ginger Grilled Chicken is a delicious example. Serve it with Boiled Potatoes with Saffron and Parsley for a savory pairing suitable for any outdoor gathering.

Directions

Combine the lemon zest, lemon juice, ginger, brown sugar, oil, salt, and chilies in a zipper-lock plastic bag. Add the chicken, squeeze out the air, and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, at least 15 minutes.

Lightly coat the chicken and grill with oil. Preheat the grill. Grill the chicken until cooked through, about 6 minutes per side. (*This recipe can also be prepared using a broiler. If broiling, position the rack about 5 inches from the heat source and preheat on high. Broil the chicken until cooked through.)

Nutrition analysis per serving:
400 calories, 30g protein, 5g carbohydrate, 28g fat, 570mg sodium, 145mg cholesterol, less than 1g fiber.

Boiled Potatoes with Saffron and Parsley
Place the potatoes in a pot with enough cold water to cover by about 2 inches. Add the saffron and salt.

Simmer the potatoes until just tender, about 15-18 minutes.

Drain the potatoes. Return them to the pot and dry briefly over very low heat until the steam evaporates from the potatoes.

Heat the butter in a large sauté pan, and add the parsley and potatoes. Toss gently and season with salt and pepper as needed.

Nutrition analysis per serving:
150 calories, 2g protein, 24g carbohydrate, 6g fat, 450mg sodium, 15mg cholesterol, 2g fiber.

This recipe is from The Culinary Institute of America's Gourmet Meals in Minutes cookbook, which is available for purchase at bookstores nationwide.

Ingredients

Lemon-Ginger Grilled Chicken
Makes 8 servings
four tablespoons lemon zest
two-thirds cup lemon juice
four teaspoons ginger, peeled and minced
four teaspoons light brown sugar, firmly packed
one tablespoon peanut oil
one tablespoon salt, or to taste
four Szechuan chili peppers, dried, seeds removed
three pounds chicken thighs, boneless, skinless

Boiled Potatoes with Saffron and Parsley
Makes 8 servings
two pounds baby red potatoes
Pinch saffron
two and one-half tablespoons salt
four tablespoons butter
four tablespoons parsley, chopped
salt, to taste
freshly ground black pepper, to taste

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