Grilled chicken

🍗 Eight bone-in chicken pieces with lemon, garlic and ginger, browned over moderate heat and finished indirectly until safely cooked. Four portions.

Ingredients

• 1.4 kg bone-in chicken in eight similarly sized pieces
• 30 ml vegetable oil
• 30 ml lemon juice
• 10 g chopped garlic
• 10 g grated fresh ginger
• 5 g salt, adjusted to taste
• 1/2 teaspoon black pepper
• 1 lemon in wedges for serving

Preparation

Prepare chicken without rinsing it, using equipment reserved for raw poultry. Pat dry and keep cold.

Mix oil, lemon juice, garlic, ginger, salt and pepper. Coat chicken, cover and marinate in the refrigerator for two hours.

Prepare an outdoor barbecue with moderate coals and a cooler indirect zone. Clean the grill; never burn charcoal in an enclosed space.

Drain excess marinade and discard liquid that touched raw chicken. Brown skin-side down over moderate heat for five to eight minutes, watching for flames.

Turn with tongs and move to indirect heat. Cover if possible and cook thirty to forty minutes, turning regularly.

Use a clean probe in the thickest parts away from bone. Reach at least 74 °C in every type of piece; continue indirect cooking if needed.

Transfer to a clean platter and rest five minutes. Serve with lemon, never reusing the raw-chicken container.

Divide into four portions. Cool leftovers promptly in small containers, refrigerate and use within two days after thorough reheating.