This is one of my ‘go-to’ grilled chicken marinades – very flavorful, fresh and healthy. I do think marinating the chicken overnight makes a big difference (and makes for one less thing to do the day of!) I whiz up my marinade, toss with my chicken pieces in a bowl, and store in Ziplock bags in the fridge overnight. Let sit on the counter 15-30 minutes prior to grilling. Recipe is easy to double if you’re having friends over.
Make ahead: Prepare marinade 1-2 days before adding the chicken.
6 cloves garlic, peeled
1/2 cup plain low-fat or Greek yogurt
3 tablespoons minced ginger
2 tablespoons honey
2 tablespoons lime juice
2 tablespoons curry powder
1 teaspoon kosher salt
Approx. 4 pounds bone-in, skin-on chicken thighs and/or drumsticks, any extra fat trimmed
2 tablespoons chopped cilantro for garnish, optional
Fit food-processor with steel blade attachment. With motor running, drop garlic cloves one at a time through feed tube and process until finely chopped. Remove lid and add yogurt, ginger, honey, lime juice, curry powder and salt. Process until smooth.
Place chicken thighs and/or drumsticks in a large bowl and toss with marinade. Pour everything into a resealable plastic bag and seal. Allow the chicken to marinate in the refrigerator a minimum of 4 hours or up to 1 day for maximum flavor.
Oil grill rack and pre-heat grill to medium heat (375 degrees). Remove the chicken from the marinade and place on the grill and cook without turning for 10 minutes. Turn chicken over with a thin flexible spatula and continue grilling, turning and rotating occasionally, until an instant-read thermometer inserted into the thickest part of the meat (without touching the bone) registers 170-180 degrees F, 20 to 25 minutes longer. Note the chicken may stick to the grill slightly. Serve hot or cold garnished with cilantro.
I am obsessed with this salad dressing. My whole family is. Once you get all of the ingredients, it’s not hard to make and it keeps in the fridge for a week. We love it on top of mixed greens and my boys love it as a dipping sauce for raw veggies (peppers, carrots, cherry tomatoes, cucumber, avocados). I’ve even tossed it into some leftover quinoa. It’s good on everything! This was the first recipe I tried from Gwyneth’s cookbook “It’s All Good” and I’ve been hooked ever since. Enjoy!
4 large carrots cut into matchsticks (about 4 cups)
Coarse sea salt
A couple of drops of hot toasted sesame oil
1 teaspoon soy sauce or Tamari
1 tablespoon toasted black sesame seeds
Heat the olive oil in a large non-stick skillet set over high heat. Add the ginger and cook, stirring it into the oil, until it becomes fragrant, just 30 seconds or so. Add the carrots and stir to combine them with the gingery oil. Add a big pinch of salt and 1/4 cup of water and turn the heat down to medium-high. Cook until the carrots just begin to soften and the water evaporates, 4-5 minutes. Stir in the sesame oil, soy sauce, and sesame seeds and serve.
This might be the best cookie I’ve ever sunk my teeth into. I tried it for the first time at my son’s nursery school (it’s a teacher favorite there) and have been addicted ever since. These cookies have a wonderful chewy, yet crispy texture and the strong flavors of ginger, cinnamon and molasses make it a great winter treat. This is a perfect holiday cookie.
Mix flour, baking soda, cinnamon, ginger, cloves, and salt.
Beat butter and brown sugar in a large bowl with electric mixer until pale. Beat in molasses and egg (mixture will look curdled).
Gradually beat in flour mixture until blended. Cover and refrigerate for 1 hour or until firm enough to handle.
Heat oven to 350 degrees. Have cookie sheets ready.
Put granulated sugar into a small bowl. Shape tablespoonfuls of dough into 1 1/4 inch balls. Roll in sugar to coat. Place 1 1/2 inches apart on ungreased cookie sheets. Bake for 10-12 minutes until tops crack but cookies are still soft to the touch. Remove to wire rack and cool completely. Store airtight at room temperature for up to 3 weeks.