Lemon-Ginger Grilled Chicken

Main Course

Recipe courtesy of The Culinary Institute of American Cookbook


  • 4 tablespoons lemon zest
  • ½ cup lemon juice 
  • 4 teaspoons ginger, peeled and minced 
  • 4 teaspoons light brown sugar, firmly packed
  • 1 tablespoon peanut or other cooking oil
  • salt to taste
  • 4 small dried hot peppers, seeds removed
  • 3 pounds boneless, skinless chicken thighs


Lemon-Ginger Grilled Chicken

Lemon-Ginger Grilled Chicken

Click image to enlarge



Combine the lemon zest, lemon juice, ginger, brown sugar, oil, salt, and chiles in a zip-close plastic bag. Add the chicken, squeeze out the air, and seal the bag; turn to coat the chicken. Refrigerate, turn­ing the bag occasionally, at least 15 minutes.

Spray the grill or broiler rack with nonstick spray. Preheat the grill or broiler on high. If broiling, position the rack about 5 inches from the heat source. Grill or broil the chicken until cooked through, about 6 minutes per side.


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