This turned out really well: Ginger Lime Chicken

marilynfl

Moderator
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.

 
Ha! I just was sent this NYT recipe by my sister. Defrosting chix thighs. . .

I am going to use this recipe, original version, on some boneless, skinless chicken thighs that are defrosting in my fridge right now. Good to know it came out so well for you.

I think I will save your modified recipe and try it also. I think it would be good on cubes of meat for kabobs on the grill. Thank you!

 
DD who doesn't particularly like mayo RAVED about this recipe.

Ooooh, just read Mistral's idea of doing it with kebabs. GREAT idea.

 
What is the purpose of the mayo? I always marinate my chicken in low fat

buttermilk with Tabasco, a Martha Stewart suggestion. I wonder if the mayo acts the same way?

 
This isn't fried--buttermilk is a tenderizer for chicken when fried.

this is grilled, and as Melissa suggested, it's a "marinade" and lets the lime stick with the mayo. Lots of flavor in heated mayo. Folks spread it on the outside of a grilled cheese sandwich too.

 
Agree. I saw a grocery food sampler grill tuna melts by using mayo on the outside. I've never

looked back from that great hack.

 
A French style butter keeper would sove the hard butter issue

It will keep your butter, on the counter, at room temperature.

There is an air tight water seal and the butter stays fresh and soft!

 
Just had this last night: tasty but . . .

Grate, grate, grate. Got all of the ginger grated, lime zest grated. Mixed it up. Dried and seasoned boneless, skinless chicken thighs. Mixed it all up. Grilled, easy and fast (took longer to grate the ginger and lime zest, almost).

My advice: make sure you get fresh, juicy ginger. I used some Organic Ginger I got from Trader Joe's and it gave a pasty texture to the coating on the finished chicken.

I liked the flavor and the coating stuck well. I am glad I tried it. Now I want to try some other spice/flavor combos.

 
lemon grass, kaffir lime leaves? Soy? garlic? ooh, I've done this with p butter

curry or coriander and cumin,

 
ah, good point. I had some beautiful thick roots because I have three recipes for ginger drinks

stuck to my refrigerator:

Golden Ginger Lemon Vodka Punch
Ginger Punch (using ginger syrup)
Nor'easter with ginger beer + ginger syrup

I'm trying to figure out what essential vitamin my body is missing/craving that GINGER has replaced CHOCOLATE as the "be all, end all" food of choice lately.

 
I just finished up some limeade/orangeade/TJ's ginger drink stuff I threw together. . .

And I really liked the ginger drink in there. I bought some fresh juicy ginger yesterday and am freezing it in slices so can take some out when I wish. I find that frozen ginger yields a lot more juice than fresh.

Also, the ginger drink above seemed to cut down on some stiffness I have been having from arthritis.

I probably should make a strong ginger syrup just to add to my limeade.

 
Ginger syrup: good & bitey...the way I like it. By the way, the small gnarly organic ginger root

had deeper yellow coloring, was more potent, more pungent and twice the price of the big fat pale-ish version that was cheaper.

Now I know why.

1/2 pound fresh ginger root, sliced into 1/4" disks
2 Cups water
Bring to boil, then simmer for 20 minutes.
Add 1 Cup honey (I used agave because my honey was local and not cheap)
1/2 C fresh lemon juice
1/4 tsp salt.

It's not a thick syrup, but it is quite bitey in the "burning sensation at the back of the throat" kind of way that I like.

 
Back
Top