Poulet Grillé au Gingembre (Grilled Chicken with Ginger)

Thyme, bay leaf, and garlic add aromatic flourish to this simple yet elegant grilled chicken recipe, which was adapted from Craig Claiborne and Pierre Franey, from “The Essential New York Times Grilling Cookbook” (Sterling Epicure, 2014).

What makes this chicken special is an abundance of lemon juice as it mingles with the bristling taste of ginger to tenderize the chicken, while a final drizzle of butter adds golden richness.

DSC03209 PREP TIME: 10 minutes, plus 2-4 hours marinating (or Overnight)
COOKING TIME: 1 Hour and 30 minutes
TOTAL TIME:   1 Hour and 45 Minutes, plus marinating
SERVES 2-4

Ingredients:
1 (2½–3-lbs.) chicken, halved, backbone removed
Kosher salt and freshly ground black pepper, to taste
¼ cup fresh lemon juice
2 Tablespoons olive oil
½ teaspoon dried thyme
1 bay leaf, crumbled
2 cloves garlic, minced
1 (1″) piece ginger, peeled and minced
3 Tablespoons unsalted butter, melted

Preparation:
1. Season chicken with salt and pepper. Stir lemon juice, oil, thyme, bay leaf, garlic, and ginger in a bowl; add chicken and toss to coat. Cover with plastic wrap and chill 2 to 4 hours, or overnight for the best flavor.

 
2. Heat a charcoal grill or set a gas grill to high. (Alternatively, heat a cast-iron grill pan over medium-high.)Grill chicken, turning as needed, until slightly charred and cooked through, about 35 minutes, or until an instant-read thermometer inserted into thickest part of a thigh reads 165°F.

 
3. If grilling is not an option, the chicken can be roasted in the oven.  Pre-heat the oven to 425°F. Place the chicken in a cast iron skillet bone side down. Cover with aluminum foil. Roast the chicken for 30 minutes, baste with melted butter, periodically. Reduce the heat to 325°F, remove the foil and baste with melted butter. Continue to roast the chicken for another 25 minutes, until skin is golden brown and crisp.

 
4. To serve,transfer the chicken to a serving platter and drizzle with melted butter.

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Grilled Potato Salad with Scallion Vinaigrette

Summertime is here, and that is the signal to bring out the grill!

Meats such as beef and chicken are fairly standard for summertime barbecue gatherings, and there are a fair number of fruits and vegetables that can also be grilled  and served as side dishes and desserts.

If you want to skip the mayonnaise this Summer, why not try this grilled potato salad recipe that has a scallion vinaigrette by Mark Liberman, as seen in the June 2014 issue of  Food&Wine Magazine.  Not only are the potatoes in this easy summer salad grilled, but the scallions in the tangy, spicy dressing are grilled, too.

 

 Grilled Potato Salad with Scallion Vinaigrette. Photo Credit: Christina Holmes © 2014.


Grilled Potato Salad with Scallion Vinaigrette. Photo Credit: Christina Holmes © 2014.

PREP TIME:        15 Minutes
COOKING TIME: 20 Minutes
TOTAL TIME:       35 MIN
YIELDS 6 Servings

Ingredients:

1 1/2 pounds fingerling potatoes
Kosher salt
10 scallions, trimmed
1/3 cup extra-virgin olive oil, plus more for brushing
Ground black pepper
2 tablespoons rice vinegar
2 teaspoons fresh lemon juice
Piment d’Espelette (see Note)
1 small jalapeño, stemmed, seeded and thinly sliced

Preparation:

In a large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until just tender, about 15 minutes. Drain and let cool slightly, then halve lengthwise.

Meanwhile, light a grill or preheat a grill pan. Brush the scallions with oil and season with salt and black pepper. Grill over high heat, turning, until lightly charred, about 2 minutes. Transfer to a plate, cover with plastic wrap and let steam for 10 minutes. Cut the scallions into 1-inch lengths.

Brush the potatoes with oil and season with salt and pepper. Grill cut side down over high heat until lightly charred, 3 to 5 minutes. Transfer to a plate.

In a large bowl, whisk the 1/3 cup of olive oil with the vinegar and lemon juice. Add the scallions and potatoes and toss well. Season with salt and piment d’Espelette and toss again. Scatter the jalapeño slices on top, garnish with a large pinch of piment d’Espelette and serve warm or at room temperature.

 

NOTE:

Piment d’Espelette, a mildly spicy ground red pepper from the Basque region of France, and  is available at specialty food shops and  Amazon.com.