Instructions

Target temperature: 160-165 degrees

Ingredients

• 1 medium head of Garlic cloves
• Fresh ginger root
• Juice of 1 Lemon
• Chicken breast, fresh or thawed
• Kosher/Sea Salt
• Black Pepper
• Olive oil

Preparation

1. Peel garlic and ginger root
2. Use a food processor to finely chop the ginger and garlic
3. Place into a ziploc bag or dish with a lid
4. Cover the chopped ginger and garlic in olive oil until mostly submerged
5. Add the juice of 1 lemon to the marinade
6. Slice each breast into 3 pieces. I tend to do 3 long strips.
7. Thoroughly salt both sides of chicken
8. Grind black pepper to taste on both sides of chicken
9. Place chicken in the marinade and thoroughly mix the chicken into the marinade
10. Let sit in the fridge 4-24 hours

Cooking

1. Preheat grill as hot as it will go (450-500 degrees)
2. Pull the chicken out of the marinade. Do not rinse or remove garlic and ginger.
3. Place on grill and grill 3-4 minutes a side
4. Turn down heat to medium heat
5. Flip chicken and measure temperature. Cook over medium heat until the chicken hits 160-165 degrees
6. Pull chicken off the grill and loosely tent with foil
7. Let chicken rest for 10 minutes before slicing. (This is important, helps keep the chicken juicy and tender)