The first time that I made these, I didn’t really have enough chicken to go around so I cut the chicken up in chunks and served it over rice. The combination of the tart lemon, the ginger and the spicy red pepper flakes is just perfect. Whole chicken breasts are even better. The lemon zest is best cut with a zester, to achieve long strands of lemon rather than the minced lemon you get from a grater.
1 ¾ – 2 pounds boneless, skinless chicken breasts, pounded to an even thickness
1 tablespoon minced fresh ginger root
2. 3 garlic cloves, minced
grated zest of 1 well washed lemon
½ teaspoon crushed red pepper flakes
1 teaspoon kosher salt
1 tablespoon olive oil
1 lemon, quartered
Place the chicken, ginger, garlic, lemon zest, red pepper flakes and salt in a medium size glass or ceramic bowl and let sit at room temperature 20 minutes or refrigerated up to two hours.
Place a large cast iron or non stick skillet over high heat and when it is hot, add the oil. Place the chicken, skin side down, in the skillet, one at a time, waiting about 30 seconds between additions. Cook until well browned and cooked throughout, about 5- 7 minutes per side.
Transfer the chicken to a platter and serve immediately garnished with lemon quarters