I grilled some beautiful top sirloin steaks last night with corn on the cob, grilled shrimp and watermelon, but my mind was on chicken.
Grilled Garlic-Ginger Chicken Thighs and Grilled Shrimp
8 skin-on, bone-in chicken thighs
2 tablespoons minced garlic
2 tablespoons minced, peeled ginger
1/4 cup soy sauce
1/4 cup fresh tangerine or orange juice
Fresh-ground pepper, to taste
Vegetable oil, for the grill
Combine the chicken, onion, garlic, ginger, soy sauce, juice and 1 teaspoon pepper in a large resealable plastic bag. Seal and shake to coat the chicken with the marinade. Refrigerate at least 1 hour or overnight.
Preheat a grill to medium high and oil the grate. Grill the chicken skin-side down until marked, 5 to 6 minutes. Flip and continue to grill until cooked through, about 5 more minutes. Let rest 5 minutes before serving.
Grilled Shrimp with Garlic
3/4 cup olive oil
3 tablespoons freshly chopped thyme leaves
1 1/2 tablespoons ancho chili powder
6 cloves garlic, coarsely chopped or pressed through a garlic press
24 large shrimp, tail on, shelled and deveined
Kosher salt and freshly ground black pepper, to taste
4 cloves garlic, thinly sliced
Special equipment: Wooden skewers soaked in water
Heat the grill to medium.
Whisk together 1/4 cup of the oil, 2 tablespoons of the thyme, ancho powder and chopped garlic in a small bowl. Skewer the shrimp and brush with marinade.
Place the remaining 1/2 cup of the oil in a small saucepan, add the sliced garlic and cook until the sliced garlic is lightly golden brown. Remove the garlic slices with a slotted spoon to a plate lined with paper towels. Reserve the oil.
Increase the heat of the grill to high.
Remove the shrimp from the marinade, season with salt and pepper and grill until golden brown on each side, about 1 1/2 minutes per side. Remove the shrimp from the skewers, transfer to a platter and drizzle with some of the reserved garlic oil and the garlic chips. Sprinkle with the remaining thyme and garnish with oregano leaves.