Asian-Inspired Young Grilled Chicken

Another of my original recipes, which I made up as I went today. Do I ever make the same thing twice? Not often … at least I can, now that I’m writing them down!

I used a free-range chicken and didn’t want to overwhelm that young chicken flavor, and this worked well. The chicken was enhanced with mere hints of ginger, lemon, and garlic that made this a very nice meal along with grilled veggies. Remember, all measurements are approximate–I did NOT pull out my measuring spoons for this.

Ingredients:

  • grated rind and juice from one lemon
  • 1 inch fresh ginger, grated
  • 2 cloves fresh garlic, finely minced
  • 1/2 teaspoon honey
  • 1/4 teaspoon freshly ground mixed peppercorns
  • 2 tablespoons tamari
  • 1 tablespoon sesame oil
  • One cut-up chicken, 3.25 pounds

Wash chicken and place in gallon-sized freezer bag or other container. Mix together remaining ingreients in a small bowl, then pour into bag with chicken. Remove as much air as possible and moosh around so that chicken is coated in marinade. Refrigerate one hour, then let warm up a bit for 1/2 hour before grilling. If you’d like, you can bring what’s left of the marinade to a boil and use it to baste the chicken while it cooks, but we didn’t find that necessary.

I hope that you enjoy it as we have.

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