One of season’s most beloved and anticipated ingredients, ramps, add a springy note to this chicken dish from chef Kevin Long, who also uses ginger and five spice powder to up the zip-level. Make the most of the all-too-brief season (which may be a little late this year given the winter we’ve had) and get foraging (or just keep an eye out at Whole Foods).
- 8 ounce plain yogurt
- 2 tablespoon soy sauce
- 1 tablespoon grated ginger
- 1 teaspoon 5 spice powder
- 1 teaspoon ground black pepper
- 4-6 ounce chicken breast (preferable skin on)
- 1/2-1 pound whole wild ramps
- Combine marinade ingredients in a bowl and set aside.
- Cover chicken with 2 layers of plastic wrap and pound thin to 1/2 inch with a meat mallet.
- Toss the pounded chicken breasts generously with the marinade and refrigerate for at least 3 hours or overnight, ideally, to let the marinade penetrate and allow the yogurt to tenderize the chicken.
- Grill the chicken on a medium even flame. It’s important to preheat the grill evenly; the chicken cooks quickly because it’s so thin.
- Spray and baste the chicken with a good amount of oil. Season with kosher salt and more pepper if desired.
- Finish by wilting the ramps over the flame, season with salt.
- Serve sliced, garnished with the ramps.