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Poulet Grillé au Gingembre (Grilled Chicken with Ginger)

An abundance of lemon mingles with bristling ginger to tenderize the chicken, while a final drizzle of butter adds richness. Thyme, bay leaf, and garlic add an aromatic flourish. From Craig Claiborne and Pierre Franey, The Essential New York Times Grilling Cookbook. From: Saveur SERVES 2–4

2½–3-lb chicken, halved, backbone removed
Kosher salt and freshly ground black pepper, to taste
¼ cup fresh lemon juice
2 tbsp. olive oil
½ tsp. dried thyme
1 bay leaf, crumbled
1 clove garlic, minced
1 (1") piece ginger, peeled and minced
3 tbsp. unsalted butter, melted

1. Season chicken with salt and pepper. Stir lemon juice, oil, thyme, bay leaf, garlic, and ginger in a bowl; add chicken and toss to coat. Cover with plastic wrap; chill 2–4 hours.

2. Heat a charcoal grill or set a gas grill to high. (Alternatively, heat a cast-iron grill pan over medium-high.) Grill chicken, turning as needed, until slightly charred and cooked through, about 35 minutes, or until an instant-read thermometer inserted into thickest part of a thigh reads 165°. Transfer to a serving platter and drizzle with melted butter.