4 Chicken legs with thighs (8
-oz each)
4 sm Garlic cloves
4 oz Fresh ginger, cut into
-1/4-inch slices
Grated peel of 1 large lemon
1/2 ts Salt
1/2 ts Freshly-ground pepper
1/2 c Fresh cilantro leaves
1/4 c Fresh lemon juice
2 tb Sherry vinegar
4 ts Peanut oil
Fresh cilantro sprigs
-(garnish)
4 Lime wedges (garnish)
Use very sharp knife to score chicken skin diagonally,
spacing cuts about 1/4-inch apart. Arrange chicken in
single layer, skin side up, in baking dish. With
machine running, drop garlic and ginger through feed
tube of food processor; mince finely. Mix in lemon
peel, salt, and pepper. Add cilantro and mince finely.
Blend in lemon juice and vinegar. Add oil in thin
stream through feed tube with machine running. Rub
mixture over both sides of chicken; set aside for 2 to
3 hours. Grease broiler pan and position about 4
inches from heat source; preheat broiler. Transfer the
chicken to heated pan. Broil until just tender, very
juicy, and deep golden, or 10 to 15 minutes on each
side. Turn chicken skin side up for last 2 to 3
minutes and brush with any remaining ginger sauce.
Transfer chicken to a warm platter and let stand for 5
minutes. Garnish with cilantro sprigs and lime wedges.
