Garlic Ginger Chicken
by James Belardo
This tangy but not too sweet Garlic Ginger recipe is perfect for the BBQ season (which is all season in our world). Just remember to keep the temperature low so the chicken doesn’t burn and don’t forget to baste.
2-3 lbs. chicken (chicken parts – breasts, legs, thighs and/or wings)
2-3 cloves garlic, crushed and pressed
2-3 tbsp grated fresh ginger
2-3 tbsp honey
1 lime (juice)
1/2 cup orange juice
1/8 cup soy sauce
2 tbsp sesame oil
Salt – pinch
White Pepper – to taste
green onions or chives – topping
sesame seeds – topping
Peperoncino Fiocchi (hot pepper flakes) – optional
1. Mix the pressed garlic, grated ginger, honey, lime juice, orange juice, soy sauce, sesame oil, salt and white pepper well.
3. Preheat oven or BBQ to 225F or 250F (we use a Kamado-style BBQ with lump coal)
4. Remove chicken from marinade and reserve the left over marinade to use for basting while cooking.
The Grape Gourmet
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