Here's how the NYTimes says how to marinate them:
1 ½ to 2 pounds boneless, skinless chicken thighs or breasts
Kosher salt and black pepper
â…“ 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)
PREPARATION
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. 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 chicken with lime wedges, for squeezing on top.
**********
After reading a lot of the comments, I adapted the amounts to marinate 2 large boneless, skinless thighs (~1 pound of meat) cut into 1" cubes:
1/4 C Fage whole fat yogurt
2 TBL mayo
2 TBL finely grated fresh ginger
1.5 TBL finely grated lime zest (that's all I had)
juice from half a lime
1.5 tsp of kosher salt
Mixed and covered it up, then left it in the refrigerator for 2 days before simply dumping it into a non-stick pan. Sauteed the pieces for a few minutes until done, as I am still holding grill flames at arms' (and layered hair cuts) length.
They are perfect for my taste. Tender, but not mushy. I could picture it being the centerpiece of a tortilla or filled in a pita or topped on a salad. But I just kept eating the pieces straight out of the pan, au natural. I just tried a cold piece and it's still very good and tender, although missing a note without the warm gingery juices.
1 ½ to 2 pounds boneless, skinless chicken thighs or breasts
Kosher salt and black pepper
â…“ 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)
PREPARATION
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. 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 chicken with lime wedges, for squeezing on top.
**********
After reading a lot of the comments, I adapted the amounts to marinate 2 large boneless, skinless thighs (~1 pound of meat) cut into 1" cubes:
1/4 C Fage whole fat yogurt
2 TBL mayo
2 TBL finely grated fresh ginger
1.5 TBL finely grated lime zest (that's all I had)
juice from half a lime
1.5 tsp of kosher salt
Mixed and covered it up, then left it in the refrigerator for 2 days before simply dumping it into a non-stick pan. Sauteed the pieces for a few minutes until done, as I am still holding grill flames at arms' (and layered hair cuts) length.
They are perfect for my taste. Tender, but not mushy. I could picture it being the centerpiece of a tortilla or filled in a pita or topped on a salad. But I just kept eating the pieces straight out of the pan, au natural. I just tried a cold piece and it's still very good and tender, although missing a note without the warm gingery juices.