Ginger-Lime Chicken

By Ali Slagle

Published March 18, 2023

Ginger-Lime Chicken
Linda Xiao for The New York Times
Total Time
15 minutes
Rating
4(11,485)
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
  • 1½ to 2pounds boneless, skinless chicken thighs or breasts
  • Kosher salt (such as Diamond Crystal) and black pepper
  • ⅓cup mayonnaise
  • 1tablespoon lime zest (from about 2 limes), plus lime wedges, for serving
  • 1tablespoon finely grated fresh ginger (from a 3-inch piece of peeled ginger)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

378 calories; 23 grams fat; 4 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 11 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 39 grams protein; 520 milligrams sodium

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 1½ 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
11,485 user ratings
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Comments

Anne

Can this be cooked in oven?

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 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!

Moomin Mama

As my kiddos age into young adults I have learned with Ali's recipies that I can pretty much double or triple the seasonings/sauces (except salt)... I will go back to as written when grandchildren join the table. Love Ali's recipies :-)

Terry S

For once, didn’t make any adjustments to the ingredients. Cooked stovetop in a non stick skillet without having removed the marinade, after re-reading the recipe several times for instructions to do or not do. It did steam a bit at first, but then browned. We thought it had a freshness to it, so while ginger wasn’t as obvious as the lime, believe it contributed to that effect. Served with cilantro lime rice. Already looking forward to the leftovers!

Chloe

Chicken was slightly seared and delicious. So easy - I will make again. Turned out much better than pan seared ranch chicken which calls for olive oil in the pan and makes a mess on my stove. Maybe ranch seared doesn't really need olive oil?

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