Post by Admin on Jul 15, 2005 4:42:51 GMT 10
4 tablespoons lemon zest
2/3 cup lemon juice
4 teaspoons ginger, peeled and minced
4 teaspoons light brown sugar, firmly packed
1 tablespoon peanut oil
1 tablespoon salt, or to taste
4 Szechwan chili peppers, dried, seeds removed
3 pounds chicken thighs, boneless, skinless
Combine the lemon zest, lemon juice, ginger, brown sugar, oil, salt and
chilies in a resealable 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.
Makes 8 servings.
2/3 cup lemon juice
4 teaspoons ginger, peeled and minced
4 teaspoons light brown sugar, firmly packed
1 tablespoon peanut oil
1 tablespoon salt, or to taste
4 Szechwan chili peppers, dried, seeds removed
3 pounds chicken thighs, boneless, skinless
Combine the lemon zest, lemon juice, ginger, brown sugar, oil, salt and
chilies in a resealable 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.
Makes 8 servings.