Thyme, bay leaf, and garlic add aromatic flourish to this simple yet elegant grilled chicken recipe by Craig Claiborne and Pierre Franey, from The Essential New York Times Grilling Cookbook (Sterling Epicure, 2014; reviewed by Betsy Andrews in our June/July 2014 issue in “Hot off the Press“). An abundance of lemon mingles with bristling ginger to tenderize the chicken, while a final drizzle of butter adds richness.
- 1 (2 1/2–3-lb.) chicken, halved, backbone removed
- Kosher salt and freshly ground black pepper, to taste
- 1⁄4 cup fresh lemon juice
- 2 tbsp. olive oil
- 1⁄2 tsp. dried thyme
- 1 bay leaf, crumbled
- 1 clove garlic, minced
- 1 (1-inch) piece ginger, peeled and minced
- 3 tbsp. unsalted butter, melted
- Season chicken with salt and pepper. Stir lemon juice, oil, thyme, bay leaf, garlic, and ginger in a bowl; add chicken and toss to coat. Cover with plastic wrap; chill 2–4 hours.
- Heat a charcoal grill or set a gas grill to high. (Alternatively, heat a cast-iron grill pan over medium-high.) Grill chicken, turning as needed, until slightly charred and cooked through, about 35 minutes, or until an instant-read thermometer inserted into thickest part of a thigh reads 165°. Transfer to a serving platter and drizzle with melted butter.