Broiled Ginger Chicken
|Chicken legs and thighs attached||32 Ounce (4 Pieces, 8 Ounce Each)|
|Garlic cloves||4 Small|
|Fresh ginger||4 Ounce, cut into 1/4 inch slices (1 Piece)|
|Lemon||1 Large, peel grated|
|Freshly ground pepper||1⁄2 Teaspoon|
|Fresh cilantro leaves||1⁄2 Cup (8 tbs) (Coriander)|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Sherry vinegar||2 Tablespoon|
|Peanut oil||4 Teaspoon|
|Cilantro sprigs||4 (Coriander, For Garnish)|
|Lime wedges||8 (For Garnish)|
Using very sharp knife, score chicken skin diagonally, spacing cuts about 1/4 inch apart.
Arrange chicken in single layer in baking dish skin side up.
With machine running, drop garlic and ginger through feed tube of processor and mince finely.
Mix in lemon peel and salt and pepper.
Add cilantro and mince finely.
Blend in lemon juice and vinegar.
With machine running, add oil through feed tube in thin stream.
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.
Transfer chicken to heated pan.
Broil chicken until just tender, very juicy and deep golden, about 10 to 15 minutes on each side, turning chicken skin side up during last 2 to 3 minutes and brushing with any remaining ginger mixture.
Transfer chicken to platter.
Let stand 5 minutes.
Garnish with cilantro and lime.