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Ginger-Lime Chicken: by Ali Slagle

This recipe for ginger-lime chicken uses mayonnaise as a marinade to carry the bright flavors of ginger and lime into the chicken. The mayonnaise coats the chicken and prevents the seasonings from burning during cooking. Boneless skinless chicken thighs or breasts are patted dry, seasoned with salt, and coated with a mixture of mayonnaise, lime zest, and grated ginger. The chicken can be grilled or pan-fried until cooked through and the juices run clear, serving with lime wedges.

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116 views1 page

Ginger-Lime Chicken: by Ali Slagle

This recipe for ginger-lime chicken uses mayonnaise as a marinade to carry the bright flavors of ginger and lime into the chicken. The mayonnaise coats the chicken and prevents the seasonings from burning during cooking. Boneless skinless chicken thighs or breasts are patted dry, seasoned with salt, and coated with a mixture of mayonnaise, lime zest, and grated ginger. The chicken can be grilled or pan-fried until cooked through and the juices run clear, serving with lime wedges.

Uploaded by

atifchaudhry
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Ginger-Lime Chicken Recipe - NYT Cooking https://cooking.nytimes.com/recipes/1021294-ginger-lim...

Ginger-Lime Chicken
By Ali Slagle

Y I E L D 4 servings

TIME 15 minutes

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
(https://www.nytimes.com/2019/10/28/dining/mayo-meat-marinade.html). 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.

INGREDIENTS PREPARATION

1 ½ to 2 pounds boneless, Step 1


skinless chicken thighs or Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a
breasts medium bowl, stir together the mayonnaise, lime zest and ginger;
Kosher salt and black pepper 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
⅓ cup mayonnaise
hours in the fridge. Let come to room temperature before cooking.)
1 tablespoon lime zest (from
about 2 limes), plus lime Step 2
wedges, for serving
To grill: Heat a grill to medium-high. Grill the chicken over direct heat
1 tablespoon finely grated fresh until cooked through and juices run clear, about 5 minutes per side for
ginger (from a 3-inch piece of thighs and about 4 minutes per side for breasts, turning as necessary to
peeled ginger) avoid burning.

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.

Step 4
Serve chicken with lime wedges, for squeezing on top.

PRIVATE NOTES

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1 of 1 12/12/20, 12:44 AM

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