Ginger-Lime Chicken

By Ali Slagle

Published March 18, 2023

  • Linda Xiao for The New York Times
Media 1 of 1
Total Time
15 minutes
Rating
4(11,602)
Comments
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Though this may look like regular old chicken, don’t be fooled: It’s buzzing with the bright flavors of ginger and lime. Mayonnaise is the secret ingredient in this recipe, which is a trick J. Kenji López-Alt has written about. When slathered on boneless chicken and cooked, the beloved condiment carries flavor, sticks to the meat well, encourages browning and prevents the pieces of lime zest and ginger — or whatever seasonings you choose — from burning. Try this technique first with ginger and lime zest, then experiment with grated garlic, jalapeño, lemon, Parmesan and whatever else you can imagine. Serve with a pile of white rice and a fresh green salad topped with thinly sliced avocado.

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Ingredients

Yield:4 servings

  • 1 ½ to 2 pounds boneless, skinless chicken thighs or breasts

  • Kosher salt (such as Diamond Crystal) and black pepper

  • ⅓ cup mayonnaise

  • 1 tablespoon lime zest (from about 2 limes), plus lime wedges, for serving

  • 1 tablespoon finely grated fresh ginger (from a 3-inch piece of peeled ginger)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

1 gram carbs; 194 milligrams cholesterol; 378 calories; 7 grams monounsaturated fat; 11 grams polyunsaturated fat; 4 grams saturated fat; 23 grams fat; 520 milligrams sodium; 39 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Pat the chicken dry and season all over with 1 ½ 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.)

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    Serve chicken with lime wedges, for squeezing on top.

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Ratings

4 out of 5
11,602 user ratings
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Comments

Anne

Can this be cooked in oven?

Lucy Gooserton

Doubled ginger per suggestions, added 1T lemon juice, marinated boneless skinless thighs for a little over an hour. Baked in the oven on a rack at 425 for 45-50 minutes. Truly delicious!

kat bom

On the plus side, it's a simple dish to make & definitely tasted good, but I would make a couple changes next time. I marinated the chicken for 90 min but should have left it for 3+ hrs. The lime came through just fine, but the ginger was a little anemic. It needs 25-50% more. I should have grilled. Too much of the marinade stuck to the pan, & the chicken steamed rather than searing bc of all the marinade that went in the pan. Directions didn't make clear if I should scrape off before cooking.

Lucy

Sooo easy and sooo delicious! A great summer dish. Double or triple the recipe for a crowd. I marinated them for 12 hours. Given work schedules and chicken thighs already in the fridge for a couple of days, we couldn’t lower the time for marinating. Then we grilled them. I froze leftovers that did well in freezer. Reheat in a frying pan or air fryer. Tender and moist chicken thighs. I may experiment using chicken breasts in the future. I think leftovers could make a great chicken salad!

Great Gatsby

Rule of thumb- always double or triple ginger or garlic in recipes. 😂

Marilyn in Wisconsin

Made it with boneless chicken thighs and grilled it. Terrific! Juicy. Good flavor. Didn't need sauce, but my guys put Japanese barbecue sauce on it anyway. Served the leftovers on salad the next day with a fresh herb sauce made from olive oil, lime juice, dill, parsley and some basil. It was also delicious.

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