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Lemon-Ginger Grilled Chicken

Makes 8 servings


  • 1/4 cup lemon zest
  • 2/3 cup lemon juice
  • 4 teaspoons minced ginger
  • 4 teaspoons light brown sugar, firmly packed
  • 1 tablespoon peanut oil
  • 4 Szechuan chile peppers, dried, seeds removed
  • 1 teaspoon kosher salt, plus more as needed
  • 8 chicken thighs, boneless, skinless


  1. Combine the lemon zest, lemon juice, ginger, brown sugar, oil, and chiles in a zip-close plastic bag. Add the chicken, squeeze out the air, and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, at least 1 hour.
  2. Preheat the grill to high and lightly oil the grates. Grill the chicken until cooked through, about 6 minutes per side. Adjust seasoning with salt before serving.

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