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Mix all ingredients except the chicken into a paste. Note: If you like heat, use a coarse mince of the ginger and include the red chile seeds. Otherwise, finely mince or grind the ginger and exclude the pepper seeds.
Lift the skin and work some of the paste under the skin of each breast. Also rub some on top. Don't be afraid, get on in there!
Let marinate refrigerated for 4-6 hours.
Prepare a grill to 350f with direct and indirect heat zones. Grill the breasts skin side down over direct heat for 5 minutes.
Flip the breast skin side up and place over indirect heat. Let them roast at 350f until they register an internal temp of 160f. This took about 40 minutes, but go by temp, not time.
Remove and let them rest for 5 minutes before serving.
Bone in breasts are usually very large. For us, we split each one in half after cooking for two servings.
The paste is adapted from Asian Ginger Spice Paste from Joy Of Cooking (97 version).
The breasts had a nice crisp skin but the meat was tender and juicy. Had to watch the grease drippings on the foil covered plate setter to keep it from smoldering.
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swibirun 4 years agoThe breasts had a nice crisp skin but the meat was tender and juicy. Had to watch the grease drippings on the foil covered plate setter to keep it from smoldering. [I posted this recipe.]