Poulet Grillé au Gingembre (Roasted Chicken with Ginger)

Photo Credit: Tangie Holifield, 2020

An adaptation of an old French recipe that uses thyme, bay leaf and garlic to add aromatic flourish to this simple yet elegant grilled chicken recipe. 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, making the skin crispy. Serve with a your favorite vegetables or a salad for a complete meal.

SERVES 2 to 4

Ingredients:

One 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
One 1-inch piece ginger, peeled and minced
3 tablespoons unsalted butter, melted

Directions:

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.

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.

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. Transfer the chicken to a serving platter and drizzle with melted butter.

Cook’s Notes:

Limes also work in this recipe. For accompanying side dishes, you can wrap sugar snap peas, sliced ​​zucchini or pak choi in aluminum foil and heat them next to the chicken,making this an ideal meal to serve on a weekday evening.

Hello Friends!

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!