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Ginger Lime Chicken

This recipe is from the NY Times. ALI SLAGLE is the author.
Course Main Course
Keyword chicken, ginger, lime
Servings 4

Ingredients

  • 1 ½ to 2 pounds boneless, skinless chicken thighs or breasts
  • Kosher salt and black pepper
  • ⅓  cup mayonnaise
  • 1 tbsp lime zest (from about 2 limes), plus lime wedges, for serving
  • 1 tbsp finely grated fresh ginger (from a 3-inch piece of peeled ginger)
  • 2 tbsp chopped parsley, cilantro or scallions as garnish

Instructions

  • Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture 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 heat. 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.