Cook like james



Milk Street’s Moroccan Ginger-Lemon Chicken Skewers3 lemons? cup extra-virgin olive oil, plus extra to serve2 garlic cloves, grated1 tablespoon grated fresh ginger1 tablespoon ground cumin1 tablespoon ground coriander2 teaspoons kosher salt1 teaspoon ground black pepper3 tablespoons honey, divided1? pounds boneless, skinless chicken thighs? cup minced fresh cilantro, flat-leaf parsley or mint (or combo of all 3)1. With a Microplane rasp grater, use 1 lemon to grate 1 tablespoon of zest and squeeze 2 tablespoons of juice into a large bowl and then add the olive oil, garlic, ginger, cumin, coriander, salt, pepper and 2 tablespoons of the honey; stir ingredients together and set aside. 2. Cut each chicken thigh crosswise into 3 strips. Add the chicken to the marinade, toss and set aside for 15 to 30 minutes. 3. Meanwhile, prepare a grill for direct cooking over medium-high heat. For a charcoal grill, spread a large chimney three-quarters full of hot coals evenly over the grill bed; open the bottom grill vents. For a gas grill, set all burners to high. Heat the grill, covered, for 10 to 15 minutes, then clean and oil the cooking grate. If using gas, reduce the burners to medium-high just before adding the chicken.4. Thread the chicken onto four 12-inch metal skewers, scrunching multiple pieces onto each skewer. Cut the remaining 2 lemons in half. Grill the chicken and lemon halves (cut side down) until the chicken is well charred all over, 10 to 12 minutes, turning halfway through. Remove the lemons once their cut sides are nicely charred. 5. Transfer the skewers and lemon halves to a platter. Drizzle the remaining 1 tablespoon of honey over the cut sides of the lemons. Squeeze the juice from 1 lemon half over the chicken, drizzle with olive oil and sprinkle with cilantro, parsley or mint. Serve with the remaining lemon halves on the side. ................
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