Name: Ginger-Lime Chicken
Ingredients: 1 pound boneless (skinless chicken thighs or breasts); 1 salt and pepper; ⅓ cup mayonnaise; 1 tablespoon lime zest or lime juice; 1 tablespoon finely grated ginger (from a 3-inch piece of peeled ginger); 1 lime (cut into wedges (optional))

Print Recipe

Ginger-Lime Chicken

Author: From the New York Times

Ingredients

1 pound boneless skinless chicken thighs or breasts
1 salt and pepper
⅓ cup mayonnaise
1 tablespoon lime zest or lime juice
1 tablespoon finely grated ginger from a 3-inch piece of peeled ginger
1 lime cut into wedges (optional)

Instructions

Pat the chicken dry and season all over with salt. In a medium bowl, stir together they mayonnaise, lime and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixers and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let 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 4 minutes per side for breasts, turning as necessary to avoid burning.

To Cook in a Skillet:

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.

Complete:

Serve chicken with lime wedges, for squeezing on top.