Chef-owner Neath Pal is known for his fusion of French-Asian and New England cooking. So serve this dish with slender noodles tossed in a purchased peanut sauce. Finish with coconut ice cream.
Recipe information
Yield
Makes 2 servings. (Can be doubled.)
Ingredients
6 tablespoons peanut oil
2 tablespoons minced peeled fresh ginger
2 tablespoons minced garlic
4 teaspoons grated lemon peel
4 teaspoons soy sauce
1/2 teaspoon ground turmeric
2 skinless boneless chicken breast halves
Preparation
Prepare barbecue (medium-high heat). Whisk first 6 ingredients in 9-inch pie dish to blend. Transfer 1/4 cup spiced oil to small bowl and reserve. Place chicken in mixture in pie dish; turn to coat. Grill until cooked through, about 6 minutes per side. Serve with reserved spiced oil.
