Move over Beer Can Chicken, I have a new favorite chicken recipe. This Asian influenced recipe from MASTERING THE GRILL
was sweet and spicy. The recipe gives you three rounds of ginger. The first is an herb paste made from grated ginger, butter and fresh spices that is applied under the chicken skin. The second is a glaze using ginger preserves, soy sauce and balsamic vinegar. Last comes a relish made with pickled Ginger. The herb paste help keep the chicken moist. The glaze gave the skin great flavor. The relish added a sweet and spicy finish to the chicken. This chicken was amazing and I can’t wait to make it again.