Ginger preserve, which can be found next to the marmalade at many gourmet grocers and in shops specializing in British foods, adds a sweet tang to this succulent chicken dish. If ginger preserve is unavailable, use the same quantity of lemon or orange marmalade plus 1 tablespoon of peeled and minced fresh ginger.
Grilled Ginger-Soy Chicken
- 1/4 cup (2 1/2 oz./75 g) ginger preserve
- 3 Tbs. minced shallots
- 3 Tbs. fresh lemon juice
- 2 Tbs. olive oil
- 2 Tbs. soy sauce, preferably low-sodium
- 2 1/2 lb. (1.25 kg) chicken thighs and legs
- Olive oil for brushing
- Kosher and freshly ground pepper
1. To make the ginger-soy glaze, in a bowl, whisk together the ginger preserve, shallots, lemon juice, olive oil and soy sauce. Set aside.
2. Prepare a grill for indirect grilling over medium heat (325° to 350°F/160° to 180°C). Brush and oil the grill grate.
3. Pat the chicken dry with paper towels. Brush all over with olive oil and season with salt and pepper. Place the chicken pieces on the grill rack over the direct-heat area and sear, turning once, for 2 minutes on each side. Move the chicken pieces to the indirect-heat area, cover the grill and cook for 20 minutes. Brush the chicken with the glaze, cover and continue grilling, turning and brushing with glaze every 5 minutes, until an instant-read thermometer inserted into a thigh away from the bone registers 165°F (74°C), 10 to 15 minutes longer.
4. Transfer the chicken to a platter and serve hot. Pass the remaining sauce at the table. Serves 4.
Couples will find inspiring ideas for everything from weeknight suppers to Saturday dinner parties in our Newlywed Cookbook.