Grilled Chicken Breast with Ginger and Soy

Cook Time: 10 min
Level: Easy
Yield: 4 servings

Ingredients

* 2 cups soy sauce
* 1/2 cup extra-virgin olive oil
* 1/4 cup dark sesame oil
* 1 lime, juiced
* 4 inches fresh ginger, chopped
* 2 garlic cloves, chopped
* 1/2 cup chopped fresh cilantro leaves
* 4 boneless, skinless chicken breasts, pounded thin

Directions

Combine the 1 cup soy sauce, 1/4 cup olive oil, 2 tablespoons sesame
oil, half of the lime juice, ginger, and garlic, and 1/4 cup cilantro
in the bottom of each of 2 large freezer bags. Put 2 chicken breasts
in each bag and get them coated with the marinade. Then set the bags
on a work surface, force the air out and seal them. Allow chicken to
marinade for 1 hour. You can also freeze the chicken right in the
marinade at this point. To do so fold each bag over the chicken 3
times, tape them well, and date them. Put it in the freezer for up to
2 months.

Place a large grill pan on 2 burners over medium-high heat, or preheat
an outdoor gas or charcoal grill. Fold a few paper towels into a thick
square. Blot some oil on the paper towels and then carefully and
quickly wipe the ridges of the gill pan or the hot grates of the grill
to make a non-stick surface.

Remove the chicken breasts from the marinade and season with salt and
pepper. Lay the chicken on the hot grill and cook 3 to 5 minutes on
each side until charred and firm. Serve with the sesame noodles and
cucumber pickles.

Grilled Chicken with Garlic-Herb Dressing and Grilled Lemon

Cook Time: 1 hr 20 min
Level: Easy
Yield: 4 servings

Ingredients

* 2 heads garlic, cut in 1/2 horizontally
* Kosher salt
* Freshly ground black pepper
* Extra-virgin olive oil
* 2 whole fresh thyme sprigs, plus leaves from 6 sprigs
* 2 lemons, juiced, plus 2 lemons, halved
* About 1 bunch flat-leaf parsley, leaves chopped
* 1 (4 to 4 1/2-pound) chicken, cut into 10 pieces
* Freshly ground black pepper
* 2 heads radicchio, preferably Treviso, cut into quarters
* 1 tablespoon balsamic vinegar

Directions

Preheat the oven to 400 degrees F. Cut a piece of aluminium foil about
12 inches long.

Put the garlic on 1/2 of the foil, sprinkle with salt and pepper,
drizzle in some olive oil, and add 2 sprigs of thyme. Fold the foil
enclosing the garlic, making a pouch, and add a couple teaspoons of
water. Fold the foil over the garlic to enclose and fold in the edges
2 or 3 times to seal. Put the package in the oven and roast for 30
minutes, or longer, until the garlic is soft. Open the package and let
the garlic cool a bit, then squeeze out the cloves into a food
processor or blender. Add 1/2 cup olive oil, the lemon juice, parsley,
and thyme leaves and puree to make a thick vinaigrette.

Preheat an outdoor gas or charcoal grill to medium heat.

Rinse the chicken and pat dry with paper towels. Put the pieces in a
bowl, sprinkle with salt and pepper, and drizzle with olive oil; toss
to coat with the seasonings and then refrigerate while you get
everything else together.

Put the radicchio in another bowl, drizzle with olive oil, balsamic
vinegar. Sprinkle with salt and pepper and toss; set aside.

When you're ready to cook, take a few paper towels and fold them
several times to make a thick square. Blot a small amount of oil on
the paper towel and carefully and quickly wipe the hot grates of the
grill to make a nonstick surface.

Season with salt and pepper and place the radicchio quarters on the
preheated grill. Cook the radicchio for about 2 minutes per side until
it has a nice char; pull it off the grill, place into a bowl, cover
with plastic wrap, and set aside to steam and finish cooking.

Then put the chicken on the grill, skin side down, and grill. Grill
the chicken for about 20 minutes, turning once, then baste with about
half of the vinaigrette and keep cooking until an instant-read
thermometer stuck into the thickest part of the thigh reads 160
degrees F and the chicken is nice and caramelised all over, 15 to 20
more minutes. During the last few minutes, throw the lemon halves on
the grill, cut sides down, and cook until just marked and smoky.

To serve, separate the radicchio into individual leaves in a big bowl.
Add the chicken and the rest of the dressing and toss well. Serve with
grilled lemon halves, squeeze the lemon over the chicken, and top with
reserved dressing.