Broiled Ginger Chicken
Broiled Ginger Chicken features tender chicken legs marinated in a vibrant blend of garlic, ginger, lemon, cilantro, and sherry vinegar, then broiled to golden perfection. Perfect for flavorful, quick-to-make meals, it pairs well with rice or mashed potatoes for a satisfying, aromatic dish.
Ingredients
- 4 chicken legs and thighs attached ⓘ
- 4 cloves garlic ⓘ
- 4-inch ginger, sliced into 1/4-inch pieces ⓘ
- Grated peel of 1 large lemon
- 1/2 teaspoon salt ⓘ
- 1 teaspoon pepper ⓘ
- 1/2 cup fresh cilantro ⓘ
- 1/4 cup lemon juice ⓘ
- 2 tablespoons sherry vinegar ⓘ
- 4 teaspoons peanut oil ⓘ
- Cilantro leaves for garnish ⓘ
- 8 lime wedges ⓘ
Instructions
- Score chicken skin diagonally, spacing 1/4 inch apart.
- Arrange chicken in a single layer, side side up on the broiler pan.
- In a food processor, drop garlic and ginger and mince finely.
- Add salt, pepper, lemon peel, and cilantro to the processor and mince again.
- Combine lemon juice and sherry vinegar in the processor.
- While the machine is running, add oil in a thin stream to blend the marinade.
- Rub the marinade into the chicken pieces thoroughly.
- Let the chicken set and marinate for 2 to 3 hours.
- Preheat the broiler and grease the broiler pan.
- Position the pan 4 inches from the flame.
- Transfer the marinated chicken to the prepared pan.
- Broil until tender and golden brown, about 10 to 15 minutes per side.
- Baste the chicken with marinade during cooking.
- In the last 2 to 3 minutes, let the skin side up to crisp.
- Remove from the broiler and let stand for 5 minutes.
- Garnish with cilantro and lime wedges before serving.
Tips & Substitutions
For added flavor, consider marinating the chicken overnight. If you don't have sherry vinegar, a mix of white wine vinegar and a touch of sugar can work as a substitute. You can also use boneless chicken pieces for quicker cooking. To enhance the ginger flavor, add a bit of grated fresh ginger to the marinade.
Serving Suggestions
Serve the broiled ginger chicken alongside fragrant jasmine rice or a simple salad for a balanced meal. For a refreshing contrast, pair it with lime wedges and a side of roasted vegetables. This dish also pairs beautifully with Chicken With Rice (Arroz Con Pollo) for a delightful dinner spread.
Storage & Reheating
Store leftover broiled ginger chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through. You can also use a microwave, but this may compromise the crispiness of the skin.
Nutrition & Diet Analysis (per serving)
Each serving of Broiled Ginger Chicken contains roughly 335 calories, with 2g protein, 15g carbohydrates, and 31g fat. It is an excellent source of vitamin C (20% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 2743mg per serving (119% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken breasts instead of legs and thighs?
Yes, you can use chicken breasts, but keep in mind they may cook faster. Adjust the broiling time to about 8-10 minutes per side, checking for doneness with a meat thermometer to ensure they reach an internal temperature of 165°F (74°C).
What can I use if I don't have fresh cilantro?
If fresh cilantro is unavailable, you can substitute with fresh parsley for a similar texture, though the flavor will differ. Alternatively, you can use dried cilantro, but reduce the amount to about one tablespoon, as dried herbs are more concentrated.
Can I make this dish in advance?
Yes, you can marinate the chicken up to 24 hours in advance. Just ensure to keep it covered and refrigerated. When you're ready to cook, allow it to come to room temperature before broiling for even cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).