Grilled Ginger-Butter Chicken
Prep time:
20 minutesCooking time:
25 minutesBay leaves are available imported, usually from Turkey, or domestic, usually from California. The California variety is the least expensive. To save even more, look for the bay leaf pieces instead of whole leaves.
Ingredients
Serves 4
- 2 (2 1/2-pound) chickens, split into halves
- 2 tablespoons minced fresh gingerroot
- 2 teaspoons minced garlic
- 1/3 cup lemon juice
- 2 tablespoons olive oil
- 2 bay leaves, broken into quarters
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 tablespoons butter or margarine
Directions
1
Preheat grill or broiler. Arrange chicken in a shallow dish.
2
Combine gingerroot, garlic, lemon juice, olive oil, bay leaves, thyme, salt and pepper in a small bowl. Pour over chicken. Let stand for 20 minutes.
3
Drain chicken. Place chicken, skin side down, on the grill. Cook, turning and basting every 5 minutes, until juices run clear when meat is pierced with a knife, about 25 minutes.
4
Meanwhile, melt butter in a saucepan or microwave-safe dish. Divide chicken among serving plates. Top each serving with 1 tablespoon melted butter.
Variations(0)
Reviews(0)
Cookin' xpress!
Cookin' xpress!
Save some cooking time by grilling for 15 minutes. Place in a microwave-safe dish, cover and microwave on MEDIUM for 4 minutes. Let stand, covered, for 5 minutes.
Great Pairings
Creamy Herbed Scalloped Potatoes
To save money and calories, substitute evaporated skim milk for the whipping cream in this recipe. Save more by using the popular brand of herbed cream cheese instead of the imported variety.
dont miss out
This recipe is part of an exclusive collection
and is only available to collectors of
OR
