| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese, Chicken |
4 |
Servings |
INGREDIENTS
| 4 |
|
Chicken legs with thighs (8 oz each) |
| 4 |
sm |
Garlic cloves |
| 4 |
oz |
Fresh ginger, cut into 1/4-inch slices |
|
|
Grated peel of 1 large lemon |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Freshly-ground pepper |
| 1/2 |
c |
Fresh cilantro leaves |
| 1/4 |
c |
Fresh lemon juice |
| 2 |
tb |
Sherry vinegar |
| 4 |
ts |
Peanut oil |
|
|
Fresh cilantro sprigs (garnish) |
| 4 |
|
Lime wedges (garnish) |
INSTRUCTIONS
Use very sharp knife to score chicken skin diagonally, spacing cuts about
1/4-inch apart. Arrange chicken in single layer, skin side up, in baking
dish. With machine running, drop garlic and ginger through feed tube of
food processor; mince finely. Mix in lemon peel, salt, and pepper. Add
cilantro and mince finely. Blend in lemon juice and vinegar. Add oil in
thin stream through feed tube with machine running. Rub mixture over both
sides of chicken; set aside for 2 to 3 hours. Grease broiler pan and
position about 4 inches from heat source; preheat broiler. Transfer the
chicken to heated pan. Broil until just tender, very juicy, and deep
golden, or 10 to 15 minutes on each side. Turn chicken skin side up for
last 2 to 3 minutes and brush with any remaining ginger sauce. Transfer
chicken to a warm platter and let stand for 5 minutes. Garnish with
cilantro sprigs and lime wedges.
Bon Appetit LIGHT AND EASY SPECIAL
Posted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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