LEMON-GINGER GRILLED CHICKEN

1/4 cup grated lemon zest (colored portion of peel)
2/3 cup lemon juice
4 teaspoons peeled and minced ginger
4 teaspoons packed light brown sugar
1 tablespoon peanut oil
1 tablespoon salt or to taste
4 dried Szechwan chile peppers, seeds removed
3 pounds boneless, skinless chicken thighs

Combine lemon zest, lemon juice, ginger, brown sugar, oil, salt and chilies in a self-sealing plastic bag. Add chicken, squeeze out the air, and seal the bag; turn to coat the chicken. Refrigerate at least 15 minutes, turning the bag occasionally.

Lightly coat grill with oil. Preheat the grill.

Grill the chicken until cooked through, about 6 minutes a side. (This recipe can also be prepared using a broiler. If broiling, position the rack about 5 inches from the heat source and preheat on high. Broil the chicken until cooked through.)

Yield: 8 servings.
Adapted from source: Gourmet Meals in Minutes by The Culinary Institute of America