Grilled Ginger Chicken

Custom Catering's

Grilled Ginger Chicken
Yield - 12 Dinner Servings

Ingredients
12 LARGE CHICKEN BREAST
1 QUART GINGER/GRAPEFRUIT MARINADE
1 PINT LAZY CAJUN HOLLANDAISE SAUCE

Method
Debone chicken breasts and remove skin(reserve bones to make chicken stock as per recipe), place breast in a large mixing bowl and add marinade. Cover chicken with film and marinade in the refrigerator for 24 hours, turning occasionally.
Use a bar-b-que pit that has a cover (Your choice gas, electric or coals). Preheat pit to maximum setting. Once the pit is hot and there are no open flames, clean grating with a wire brush. Arrange breasts skin side down on grill. Ladle 2 -3 TBSP on to the coals and cover, cook for 3-5 minutes.
Turn breasts (with tongs not a fork), ladle another 2-3 TBSP on to the coals, cover and grill for an additional 3-5 minutes. Do not allow chicken to cook over an open flame for this will burn the breast.
Turn the breasts again, but this time insure that the breast is 90 degrees to it's original position. (this will mark breast with the traditional "X" design). Again sprinkle 2-3 TBSP on to the coals, cover and grill for 3-5 minutes.
Check breasts for doneness by cutting into the thickest portion and look for any signs of blood. If the breasts need more grilling, turn one last time (taking care to mark breast in the "X" style) cook breast on this side until done. Do not move breasts unless a need arises because of flame.

Alternate Method
Leave the skin on, and grill as per directions. This is a little more fatty but the flavor (and appearance) the skin gives to the breast is much desired.

Plate Presentation
Cook your favorite rice dish (about 1 gallon) and mound on to a warmed serving tray or a 2” hotel insert pan. Arrange the breasts on top of the rice in a artistic pattern. Ladle 1 TBSP of Lazy Cajun Hollandaise on top of each breast.

Chef's Notes:
This marinade is one that will keep your guest guessing as to the ingredients, try it!

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