If you haven’t heard me say this enough, I love my Vo. She’s such a light and inspires me on a daily basis to laugh at the world and revel in every second. And on top of her being one of the kindest, most generous souls that I’ve ever met, she cooks like an absolute dream. Tell me if it gets any better than that, because I couldn’t see how it could.
This recipe is of her invention, and I have to say that when I first heard the ingredients, I couldn’t imagine the taste profile that was ginger and lemon. Ginger and lime, sure, but I couldn’t wrap my head around the lemon. Well, upon tasting this chicken for the first time, I was schooled in the greatest of ways. It was a revelation – bright, spicy, sweet and savory all at once, it immediately became my new favorite way to treat chicken.
Since then, I’ve served this chicken grilled, baked and pan seared. Works perfectly with each preparation. When I serve this to friends, I have to make inordinate amounts because it is consumed with such vigor, I run out like it’s nothing. I’m not surprised, though. Vo has always been an expert, and has yet to steer me wrong. All I can say is that when you enjoy this chicken, make it for those in your family (immediate and extended) that inspire you on a daily basis and need a bit of a thank you in culinary form.
Grilled Ginger Lemon Chicken
1 whole chicken, cut up
juice of 2-3 lemons
2 cl. of garlic
4 in. of ginger root, peeled and minced
4 tbs. of olive oil
1/4 tsp. of black pepper
1/4 tsp. of white pepper
3/4 tsp. of salt
In a food processor, blend all ingredients except for chicken until a smooth paste. If you don’t have a food processor, chop ginger and garlic finely and whisk with with other ingredients (except for chicken) until a smooth sauce. Add chicken to a large bowl and pour marinade over chicken. Let rest for at least an hour and up to overnight.
Heat a grill or grill pan to smoking hot. Turn down heat to medium low and place chicken on grill, skin-side down. Cook for 15 minutes until skin is browned and crisped up. Flip chicken and cook for another 17 minutes, or until the chicken is cooked through and juices run clear when pierced with a fork. Let rest for 5 minutes to redistribute juices and then serve.