Hey, What’s Cookin’?
Lime Ginger Chicken is a terrific twist on plain old grilled chicken. Lime and ginger are bright, piquant flavors that work remarkably well with poultry. Mayonnaise is a key ingredient in the marinade. Along with its own deliciousness, it carries flavor from the spices and promotes browning. There’s no need to be afraid of or stay away from mayo as long as it’s organic or better yet homemade. It’s nothing but olive oil and eggs! Now that doesn’t mean you can eat it by the bowlful, but it’s okay to use in small, reasonable amounts. And no, you cannot substitute Miracle Whip–now that stuff IS evil!!
Lime Ginger Chicken is perfect for a weekday meal; marinade the chicken in the morning and just grill for dinner. It’s delicious served with mounds of cauliflower rice and will nicely complement Grilled Summer Squash! It is also a great main for for meal preppers.
Lime Ginger Chicken
Adapted from: a recipe by Alie Slagel for NYT Cooking
- 1-1/2 to 2 pounds boneless, skinless chicken breasts or thighs
- 1/4 cup organic or homemade mayonnaise
- 1 tbs lime zest (from about 2 limes), plus lime wedges, for serving
- juice of 1 lime
- 2 tbs finely grated fresh ginger (from a 3-inch piece of peeled ginger)
- 1 clove garlic, peeled and cut in half
- 1/8 tsp cayenne powder
- 1/2 tsp Kosher salt
- 1/4 tsp freshly ground black pepper
- In a 7″x11″ glass baking pan, stir together the mayonnaise, lime zest and juice, ginger, garlic, cayenne, and salt & pepper. Toss the chicken in the mayonnaise mixture to coat thoroughly. Leave pieces in pan; cover with plastic wrap and refrigerate. The chicken can marinade for up to 8 hours in the fridge. Let the marinated chicken come to room temperature before cooking.
- To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.
- To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.
- Serve Lime Ginger Chicken with remaining lime wedges, for squeezing on top.
Photograph via: Jonn Miller for NYT Cooking