Citrus Ginger Chicken
Jennifer M. Aranas
The Filipino-American Kitchen: Traditional Recipes, Contemporary Flavors
Published by Tuttle Publishing
Something as simple as broiled chicken can be transformed into a memorable dish with a vibrant marinade and a flavorful dipping sauce. Although this dish is oven-broiled, using smoked paprika adds that incomparable charcoal-grilled element that smells and tastes of summer.
- For the Chicken:
- 1 ½ teaspoons peeled and minced fresh ginger
- 1 small lime, zest and juice
- ¼ cup (50 ml) soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons mirin
- ½ teaspoon smoked paprika
- 2 ½ lbs (1 ¼ kg) chicken legs, thighs, or wings (substitute 2 lbs/900 g) chicken breast
- For the Dipping Sauce:
- 1 clove garlic, peeled and minced
- 1 tablespoon soy sauce
- 1 teaspoon palm vinegar
- ¼ teaspoon freshly ground black pepper
For the Chicken
Combine the ginger, lime zest and juice, lemon zest and juice, soy sauce, fish sauce, mirin, and paprika in a small bowl. Whisk together to mix well.
Place the chicken in a large dish. Pour the marinade over the chicken. Cover with plastic wrap and refrigerate for 24 hours, turning the chicken over after 12 hours.
Preheat the broiler and set the oven rack to within 6 to 8 inches from the top of the broiler. Prepare a roasting pan fitted with a roasting rack.
Arrange the chicken over the rack. Broil the chicken for 10 to 15 minutes until the skin has browned. Turn the oven to 400°F (200°C). Continue baking the chicken for 15 to 20 minutes until the chicken is completely cooked. Your meat thermometer will read at least 165°F (75°C) at the deepest part of the thigh.
For the Marinade
Combine all the ingredients in a small bowl. Serve alongside the broiled chicken.
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Copyright 2015 Jennifer M. Aranas