You can find recipes anyplace, even when you’re not looking. That’s one reason my collection of recipes keeps growing. I estimate that I need to live to the age of 327 just to prepare all the chicken recipes that I have collected.
Here’s one I found, not too surprisingly, on a package of boneless chicken breasts in a grocery in upstate New York a number of years ago. We were vacationing with my sister and brother-in-law at their wonderful house in the Adirondack Mountains near Keene and Keene Valley. It was my turn to cook dinner and this dish was the entree. I don’t remember the rest of the meal, but I made sure to keep this recipe, for years still on the plastic wrapper of the chicken taped to another piece of paper. Now it is safely committed to the ether as well as one of my cookbooks. I hope you enjoy it.
(Note: If you don’t have chili paste, use hot sauce instead. But don’t substitute ground ginger for fresh.)
SERENDIPITOUS GRILLED CHICKEN
4-6 boneless, skinless chicken breasts
2 T. soy sauce
2 T. lemon juice
1 T. oil
2 T. minced fresh ginger
1 1/2 t. minced fresh garlic
1 t. chili paste (or hot sauce, to taste)
1/4 t. sugar
1/4 t. salt
black pepper to taste
Mix the marinade ingredients in a small bowl.
Put the chicken and the marinade in a plastic food storage bag or other covered container and mix well.
Let sit in the refrigerator for an hour or so.
Remove the chicken from the marinade and discard the marinade.
Grill or broil until done.
(NOTE: Boneless breasts may be pounded to an even thickness. This prevents the thinner end from becoming too dry after cooking. It also shortens the cooking time a little. Always cut into the thickest part of the breast to make sure the juices run clear instead of pink.)