Char-grilled Ginger Chicken recipe with Garlic & Curry
I wasn't sure at first whether this was a ginger chicken recipe, a garlic chicken recipe or a curry chicken recipe.
I immediately settled on ginger chicken as soon as I tasted it.
This trio of flavors, ginger, garlic and curry (with support from a few red pepper flakes) work perfectly together making this grilled chicken recipe a keeper.
The slight charring of the skin when grilling is something to expect with this ginger chicken recipe, almost its unique signature.
The char-grilled skin of the bone-in pieces contains a burst of ginger garlic flavor when you bite into it.
Pierce the meat before marinating it and the flavor soaks deep within the flesh.
This is a great dish to accompany these Garlic Ginger BBQ Pork ribs.
Prep time: 5 minutes
Direct Heat: 450F - 500F
Note: for best results marinate 4 hours or up to overnight
This helps the marinade penetrate the meat a little better.
Pierce the meat all over with a fork.
This provides an easier route for the ginger marinade recipe to penetrate the meat.
Seal the bag and place in a shallow dish in case the bag leaks.
Place the dish in the refrigerator for at least 4 hours but it's better if left overnight.
When the grills reached this temperature range, place the chicken skin side down (meaty side) and close the lid.
After 8 - 10 minutes lift the lid and slip a BBQ fork under each piece and loosen it from the grill.
With tongs wiggle the pieces and flip them over bone side down.
Close the lid and continue cooking another 20 minutes until the juices run clear and the internal temperature is at least 165F.
Charring of the skin is expected with this recipe and makes the skin nice and crispy and delicious to eat.
Remove the chicken from the grill and cover with aluminum foil (cut a small hole in the foil to allow steam to escape).
The internal temperature should continue to rise to about 170F.
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